Tapenade

• Ingredients
• 3 cups pitted Kalamata or Nicoise olives
• 2 tablespoons capers, rinsed
• 1 tablespoon anchovy paste or 2 salt-packed anchovies
• 1/2 cup toasted pine nuts or walnuts, finely chopped
• 1 garlic clove, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon Italian (flat leaf) parsley, chopped
• extra-virgin olive oil, as needed
• pinch of cayenne or twist of black pepper

1. Instructions
2. Place all the ingredients-except the olive oil-in the bowl of a food processor. While pulsing the processor, drizzle the olive oil into the mixture and continue to pulse until the combination is very finely chopped. Add a pinch of salt if necessary, but taste the mixture as olives tend to be salty. The tapenade is now ready to serve.

ingredients, nicoise olives, capers, anchovy, nuts, garlic, fresh basil, italian, extravirgin olive oil, cayenne

Taken from www.epicurious.com/recipes/member/views/tapenade-52368521 (may not work)