Notes: If making up to 1 week ahead, chill airtight. Spread tapenade onto crusty bread to serve as an appetizer.
1 cup calamata olives
3 cloves garlic, peeled
1 can (2 oz.) anchovy fillets, drained and rinsed
3/4 cup chopped fresh basil leaves
1/2 cup extra-virgin olive oil
How to Make It
Pit olives. In a food processor, whirl olives, garlic, anchovies, and basil until finely chopped. Add olive oil and whirl until smooth. (Or with a knife, mince olives, garlic, anchovies, and basil; mix with oil.)