Tapenade

Ingredients

• 1 cup Kalamata olive, pitted

• ½ cup green olive

• ½ cup Nicoise olive (or any other small cured black olive)

• ½ cup ripe olive

• 5 cloves garlic, peeled

• 6 pepperoncini peppers

• ¼ cup basil leaves, chopped

• Juice of ½ lemon

• Salt and pepper to taste

• ¼ cup extra-virgin olive oil

Instructions

1. Combine olives, garlic and peppers in a food processor.  Process until smooth. 

2. Add basil and lemon juice. Process to blend in.

3. Slowly add olive oil as the processor is running to incorporate oil.

4. Season with salt and pepper.

5. Refrigerate until use.