Homemade Olive Tapenade from sixwise.com
- 20 pitted Kalamata olives, coarsely chopped
- 1 tablespoon rinsed, drained, and chopped capers
- 1 teaspoon fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon anchovy paste (optional)
- Fresh cracked black pepper
- Mix all ingredients well. Refrigerate and use within two weeks.
- Use as a spread for sandwiches like panini and muffaletta, serve with crackers or use as a condiment.