Black-speckled Green Beans

• 1 lb green beans, washed and trimmed
• 1 cup black oil-cured olives, pitted (Kalamata)
• 8 flat anchovy fillets, coarsely chopped
• 2 cloves garlic, cut into wuarters
• 2 tablespoons capers, rinsed and drained
• 12 cup olive oil
• fresh ground black pepper, to taste

1. In the bowl of a food processor fitted with a steel blade, puree the olvies, anchovies, garlic and capers to a smooth paste.
2. Add the oil in a steady stream until the mixture is smooth.
3. Transfer to a container, cover tightly and refrigerate.
4. Bring a large saucepan of water to a boil, add the beans, and cook for 5 minutes or until the beans are tender but still have some bite.
5. Drain them and transfer to a bowl.
6. Add the some tapenade (to taste), toss the beans to coat them evenly, and serve at once.

green beans, black oil, anchovy, garlic, capers, olive oil, fresh ground black pepper

Taken from www.food.com/recipe/black-speckled-green-beans-92031 (may not work)