Black Olive Tapenade
2 large garlic cloves
1 ¾ cups pitted Kalamata olives
4 anchovy fillets
1 ½ tablespoons drained capers
2 to 4 Tablespoons fresh basil
1 tablespoon fresh lemon juice
¼ cup olive oil
salt/pepper to taste
Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season Tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of French bread.
Options:
Use some or all green olives
add small can of quality tuna
add 1 to 2 tablespoons brandy
add more anchovies
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