Mixed-Olive Tapenade Recipe

• 1/2 pound high-quality mixed olives (such as Cerignola, kalamata, and Lucques), pitted
• 3 oil-packed anchovies, rinsed
• 1 tablespoon brined capers, rinsed
• 2 teaspoons freshly squeezed lemon juice
• 2 medium garlic cloves, halved

1. Combine all ingredients in a food processor fitted with a blade attachment and pulse 20 times.
2. Scrape down the sides of the bowl and continue pulsing until mixture resembles a coarse paste, about 20 times more.

mixed olives, anchovies, capers, freshly squeezed lemon juice, garlic

Taken from www.chowhound.com/recipes/mixed-olive-tapenade-13442 (may not work)