2 cups good quality black olives (such as nicoise, kalamata) pitted, rinsed and patted dry
1/4 cup Mazola® RightBlend® Oil
1 tablespoon small capers, rinsed and patted dry
2 anchovy filets, rinsed and patted dry
2 teaspoons fresh lemon juice
2 cloves fresh garlic, peeled and sliced
Salt and pepper, to taste
Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree.
Serve at room temperature; cover and store in the refrigerator for up to 2 weeks.
Serving Suggestion: Try this delicious tapenade as an appetizer with bread or crackers, as a sandwich spread or a condiment with grilled meats.