Green Olive Tapenade

• 1 cup pitted drained green olives
• 14 cup fresh basil leaf
• 2 garlic cloves, coarsely chopped
• 1 tablespoon drained capers
• 14 cup olive oil
• 1 tablespoon lemon juice

1. In a food processor, pulse olives, basil, garlic and capers until finely chopped.
2. Add olive oil and lemon juice and pulse until just blended.
3. Transfer to a small serving bowl.
4. Cover and refrigerate for 2 hours or up to 3 days.

green olives, fresh basil leaf, garlic, capers, olive oil, lemon juice

Taken from www.food.com/recipe/green-olive-tapenade-471113 (may not work)