Tapenade

Ingredients

• 1 (6-ounce) jar pitted kalamata olives, drained
• 1 anchovy fillet, rinsed
• 2 garlic cloves, chopped
• 1 small shallot, chopped
• 1 teaspoon capers, drained
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• Assorted crackers (optional)
• Fresh raw vegetables (optional)

Preparation

1. Pulse first 5 ingredients in a food processor 4 or 5 times or until finely chopped. Stir in olive oil and lemon juice until blended; stir in parsley. Serve with crackers and vegetables, if desired.