Green Olive Tapenade

• 2 cups Drained Manzanilla Olives With Pimientos
• 4 Tablespoons Extra Virgin Olive Oil
• 3 Tablespoons Drained Brined Capers Plus A Little Of Their Brine
• 7 whole Anchovy Fillets (from A Can Of Anchovies Packed In Olive Oil.)
• 2 Tablespoons Chopped Fresh Parsley
• 1 Tablespoon Chopped Oil-packed Sun-dried Tomatoes
• 1 whole Lemon, Juiced And Zested
• 3 whole Fresh Basil Leaves
• 1/2 cloves To 1 Whole Clove Garlic, Peeled And Minced Or Pressed, To Taste

1. Add all ingredients to the workbowl of a food processor (see note below) fitted with a metal blade. Pulse until everything is evenly chopped. You can leave it more coarse for spooning on top of things or grind it up a little more to use as a dip or sauce. It is a matter of personal preference.
2. Note: If you do not have a food processor, don't fret! Finely chop your herbs and sun-dried tomatoes then add all of the ingredients to a mixing bowl and use a sturdy spoon to smash them together. It will be a more rustic but no less delicious tapenade!

manzanilla olives, olive oil, capers, anchovy, parsley, tomatoes, lemon, fresh basil, clove garlic

Taken from tastykitchen.com/recipes/condiments/green-olive-tapenade-2/ (may not work)