Lemon Tapenade
%^)
1 Jar pitted Kalamata olives, drained
2 Cloves fresh garlic, chopped
1 to 2
Anchovie fillets
2 T Capers
Zest of 2 fresh lemons
Juice of 1 fresh lemon
3 T Olive oil
In a food processor or blender, combine the olives, garlic, anchovies, capers, lemon zest, and lemon juice ... pulse until finely chopped ... with food processor or blender running, slowly add the olive oil until a chunky paste forms ... store in refrigerator ...
Makes 3/4 cup
We serve this as a spread for toasted baggette slices or on crackers ... lip smacking good !
Clink !
%^)
