1 six ounce can California Grown green olives, drained and thinly sliced
1 tablespoon lemon juice
2 anchovy filets
2 tablespoons extra virgin olive oil
2 – 3 basil leaves
1 garlic clove, minced
Place the olives in a small bowl. Set aside.
In a food processor, combine the lemon juice, anchovy filets, olive oil, basil and garlic, and pulse until smooth. Pour over the olives and toss to combine. Serve.
Keywords: Olive Tapenade