Tapenade

• 1 (6 ounce) jarpitted kalamata olives, drained
• 1 anchovy fillet, rinsed
• 2 garlic cloves, chopped
• 1 small shallot, chopped
• 1 teaspoon capers, drained
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• assorted cracker (optional)
• fresh raw vegetables (optional)

1. Pulse first 5 ingredients in a food processor 4 or 5 times or until finely chopped.
2. Stir in olive oil and lemon juice, until blended; stir in parsley.
3. Serve with crackers and vegetables.

olives, anchovy fillet, garlic, shallot, capers, olive oil, lemon juice, parsley, assorted cracker, vegetables

Taken from www.food.com/recipe/tapenade-183916 (may not work)