Pitted Kalamata Olives	Black Olive Tapenade

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Black Olive Tapenade

Source: St. Louis Post-Dispatch, February 11, 1996

Yield: 2 cups

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Ingredients

• 1 lb pitted Kalamata olives

• 1 Tbsp capers

• Ice water

• 1 Tbsp very finely minced garlic

• 3 Tbsp fresh lemon juice

• 1/2 (2-oz) can anchovies

• 1 Tbsp olive oil

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Preparation

To reduce saltiness, soak olives and capers in ice water. Drain well and pat dry.

In a food processor, combine olives, capers, garlic, lemon juice and anchovies. Pulse on and off until mixture is coarsely chopped. Add olive oil; pulse to blend.

Store in refrigerator; bring to room temperature before serving as a spread with French bread, rolls or pita.