Lemon Basil Tapenade

• 1/4 cups Lemon-infused Olive Oil
• 1/2 cups Basil Marinated Green Olives
• 1 teaspoon Capers
• 2 whole Anchovy Fillets
• 1/2 teaspoons Sea Salt
• 1/4 teaspoons Ground Pepper
• 1/4 teaspoons Garlic, Minced
• 1/2 teaspoons Lemon Zest (Optional, See Note)
• 2 Tablespoons Basil Leaves, Minced (Optional, See Note)

1. Notes: If lemon-infused olive oil is not available, substitute regular olive oil and add in 1/2 teaspoon lemon zest.
2. If basil-marinated green olives are not available, substitute jarred green olives and add in 2 tablespoons minced fresh basil.
3. In a food processor, combine all ingredients.
4. Pulse until all ingredients are minced finely and almost paste-like, about five 2-second pulses.
5. Scrape down sides and pulse again if necessary, to ensure all pieces are uniform in size.
6. Serve immediately, or store in an airtight container for later use.
7. Stir before serving to redistribute olive oil.
8. Wonderful on sliced bread for an appetizer.

lemoninfused olive oil, basil, capers, anchovy fillets, salt, ground pepper, garlic, lemon zest, basil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/lemon-basil-tapenade/ (may not work)