Green Olive Tapenade

• 2 (10 ounce) jars well-cured pitted green olives, well drained
• 2 (2 ounce) cans anchovy fillets, drained
• 1 tablespoon chopped fresh garlic
• 2 teaspoons capers, drained
• 1/2 cup olive oil
• 3 teaspoons fresh lemon juice
• 1/2 teaspoon cayenne pepper
• black pepper
• salt (optional)

1. In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
2. Add in the oil and process again until mixed.
3. Add in the lemon juice and cayenne; process until combined.
4. If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
5. Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
6. *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

green olives, anchovy fillets, fresh garlic, capers, olive oil, lemon juice, cayenne pepper, black pepper, salt

Taken from www.food.com/recipe/green-olive-tapenade-156691 (may not work)