Green Olive Tapenade

I honestly can make olive tapenade (recipe below) and a loaf of crusty bread my dinner.   This time I shared it with my family while waiting for our dinner.

Green Olive Tapenade – Food Network

1/2 pound pitted green olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl  and serve.
A tall, cold glass of beer don’t hurt either 🙂