Provencale Tapenade

Ingredients

• 3 1/2 cups olives, such as kalamata, pitted
• 1/2 cup capers, rinsed and drained
• 2 ounces anchovy fillets, do not drain (in oil)
• 2 garlic cloves, crushed
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 2 tablespoons fresh basil, chopped, divided
• 1/8 teaspoon black pepper, fresh ground

Directions

1. 1

   combine all ingredients (1 tbsp basil) in a food processor.

2. 2

   pulse into a spreadable paste, and stir in black pepper.

3. 3

   just before serving, add in remaining 1 tbsp basil leaves.

4. 4

   keeps 2 weeks, covered.