Olive Tapenade

• 1/2 cup green olives, pitted
• 1/2 cup black olives, pitted
• 1 teaspoon anchovy paste or 1 anchovy fillet, optional
• 1/2 teaspoon dried oregano
• 1 clove garlic, smashed
• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• Crackers or toast, for serving

1. In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste.
2. Drizzle in the olive oil while pulsing until combined.
3. Serve with crackers or toast.

green olives, black olives, anchovy, oregano, clove garlic, lemon, extravirgin olive oil, crackers

Taken from www.foodnetwork.com/recipes/olive-tapenade.html (may not work)