Green Olive Tapenade

1. 1

   In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.

2. 2

   Add in the oil and process again until mixed.

3. 3

   Add in the lemon juice and cayenne; process until combined.

4. 4

   If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).

5. 5

   Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.

6. 6

   *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

* Per serving · 4 servings · Values may vary.

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