Beer Tapenade

• 1/2 pound pitted calamata olives
• 2 anchovies (or about 1 tablespoon anchovy paste)
• 3 tablespoons capers
• 1 garlic clove, minced
• dash of lemon juice (to taste)
• Olive oil, to taste
• ~1/4-1/2 cup (to taste) cup of light beer, I used Corona

1. 1. Place olives, garlic anchovies, and capers into a food processor. Process to a coarse paste.
2. 2. Add olive oil* and process until fairly smooth (use just enough to help the tapenade get ground up into a fine paste),
3. 3. Add the beer and a dash of lemon juice, processing after each addition until the desired taste is reached.
4. 4. Blend in more olive oil if desired.
5. *It is best to be conservative with the olive oil at first, as the beer will thin the tapenade considerably. You can always add more once youve gotten the beer adjusted to your tastes.

calamata olives, anchovies, capers, garlic, lemon juice, olive oil, light beer

Taken from www.epicurious.com/recipes/member/views/beer-tapenade-1243515 (may not work)