Calling all olive lovers, this one is for you! It is great as an appetizer for parties, but I actually love it on challah at the Friday night meal.
- green olives - 1 19-oz can, strained
- garlic - 2 small cloves , peeled
- capers - 2 Tbsp , drained
- anchovies - 2
- olive oil - 2½ Tbsp
- black pepper - ½ tsp freshly ground
1. Combine all of the ingredients in a food processer fitted with the steel blade. Pulse until mixed and a smooth paste forms. Refrigerate the tapenade until serving.