Olive Tapenade

Adapted from Cooks Illustrated.

Ingredients

• 4 anchovy fillets
• 1 T capers
• 1 small clove garlic, minced
• 3 T extra virgin olive oil
• 3/4 c black olives
• 3/4 c green olives
• 1 T lemon juice
• 2 T fresh basil, minced
• 1 t fresh rosemary, minced

Instructions

1. Pulse anchovy, capers, garlic, and oil in a food processor until well blended, about 30-60 seconds.
2. Add olives and pulse another 30-60 seconds, until mixture has some small chunks, but is mostly a paste.
3. Add basil, rosemary, and lemon, and pulse another 15 seconds until combined.