Olive Tapenade

by Kim
((near Paris) )

This is a sweetish tapenade with a delicious tangy note to it,

Olive Tapenade

- 2 cups pitted green or black Mediterranean olives
- 2 anchovies
- 2 tablespoons capers
- 1 clove garlic, minced or crushed
- 2 tablespoons olive oil
- juice of 1/2 lemon
- pepper

Place olives, anchovies, capers, garlic in a food processor and process until chopped very finely and blended.

With the food processor still running, slowly add the olive oil and process to form a smooth paste. Mix in the lemon

juice and season to your liking with pepper.

You can store tapenade in a clean jar in the refrigerator for up to two weeks. Cover the top of the tapenade with a

thin layer of olive oil to help preserve it.

Tapenade goes great with many things. You can serve it alongside grilled fish for example.

My favorite way though is as an appetizer spread on grilled French bread and enjoyed with a glass of cold sweet

muscat wine. Add hot summer evening in the south of France for a truly sublime experience.

Enjoy!