Tapenade

Ingredients

• •2 cups Kalamata olives, pitted
• •2 tablespoons capers, drained
• •2 cloves garlic, minced
• •6 anchovy fillets
• •2 tablespoons extra virgin olive oil
• •1 tablespoon fresh lemon juice
• •1 teaspoon Dijon mustard
• •1 teaspoon dried herbes de Provence

Directions

1. 1Combine pitted Kalamata olives, capers, minced garlic, and anchovy fillets in a food processor.
2. 2Pulse until the mixture reaches your desired consistency—chunky or smooth, depending on preference.
3. 3Add olive oil, lemon juice, Dijon mustard, and herbes de Provence.
4. 4Pulse again until well combined, tasting and adjusting seasonings as needed.
5. 5Transfer to a serving bowl and drizzle with additional olive oil if desired.
6. 6Serve at room temperature with toasted bread, crackers, or fresh vegetables.

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