Olive Tapenade Spread

Instructions

1. Step 1

   Place the olives, capers, anchovies, garlic, lemon juice, and black pepper in the food processor. Pulse until finely chopped but still slightly textured.

   Timer: 2 min (fixed)

   Ingredients used: 24.0 gr Anchovy, 270.0 gr Black Olive, 30.0 gr Caper, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice

   Cookware: food processor

2. Step 2

   Add the olive oil and pulse briefly until incorporated.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil

   Cookware: food processor

3. Step 3

   Transfer the tapenade to a serving bowl with the spatula. Serve immediately or cover and refrigerate until needed.

   Cookware: food processor, rubber spatula, serving bowl