Black Olive Tapenade

Ingredients

• 2 cups (250g) black olives, pitted

• 5 anchovy fillets

• 1 tablespoon capers (rinsed if packed in salt)

• 4 cloves garlic

• 4 tablespoons olive oil

• ¼ teaspoon cayenne pepper

• ¼ teaspoon black pepper

How to Prepare

1. Add everything to a food processor: olives, anchovies, capers, garlic, cayenne, black pepper, and olive oil.

2. Pulse until it forms a thick, slightly chunky paste.

3. Taste and adjust with more olive oil or cayenne if desired.

4. Serve on toasted bread, crackers, or as a dip.

5. Store leftovers in a jar topped with olive oil and refrigerate.