Ingredients

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

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Instructions

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