Anchovy Tapenade

• 1/2 cup pitted nicoise olives
• 1/2 cup pitted calamata olives
• 3 anchovy fillets, finely minced
• 2 teaspoons drained capers
• 1/2 clove garlic, peeled and minced
• Freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice

1. Place olives in a food processor.
2. Pulse until coarsely chopped.
3. Stir remaining ingredients into olives.
4. Set aside.

nicoise olives, olives, anchovy, capers, clove garlic, freshly ground black pepper, lemon juice

Taken from cooking.nytimes.com/recipes/9091 (may not work)