Olive Tapenade

Finely chopped olives, capers, and anchovies make a tasty addition to sandwiches.

Makes about 2 cups  Prep Time 15 minutes

1 28-ounce can black olives
1 tablespoon capers
1/2 anchovy fillet
1 tablespoon olive oil
1 to 2 teaspoons lemon juice

1  Rinse olives and capers under running water; transfer to a chopping board. If you have a food processor, use that to process.

2  Add the anchovy fillet and finely mince the olives, capers, and anchovy altogether. Transfer mixture to a bowl.

3  Stir in the olive oil and lemon juice. Season with freshly ground black pepper. Store spread in the refrigerator (this will keep for one week).

Photography by David Hanson │ Food Styling by Melanie Jimenez │ Prop Styling by Gwyn Guanzon

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