Olive Tapenade with Toast Points
- About ½ pound of kalmata and green olives, pitted
- 1 anchovy fillet, rinsed
- 2 cloves of garlic, minced
- 2 tbsp. capers
- 3 fresh basil leaves
- 1-2 tbsp. freshly squeezed lemon juice
- 2 tbsp. extra-virgin olive oil
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1. Rinse olives in cool water.
2. Place all ingredients in food processor. Process to combine thoroughly, until it becomes a coarse paste.
3. Transfer to bowl and serve with favorite vegetables and toast points. Enjoy!