Green Olive Tapenade

• 1 cup brine-cured green olives such as Cerignola or picholine, pitted
• 3 canned flat anchovies
• 1 tablespoon drained bottled capers
• 1/2 garlic clove, minced
• 2 tablespoons extra-virgin olive oil

1. Pulse all ingredients in a food processor until finely chopped.

brinecured green olives, flat anchovies, capers, garlic, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/green-olive-tapenade-107031 (may not work)