The perfect accompaniment to toasted, crispy bread.
- 2 cups Oliana kalamata olives, pitted
- 4 anchovies, drained
- 1/2 small garlic clove, chopped
- 1 1/2 tbsp capers, drained
- 2 1/2 tbsp Oliana olive oil
- 1/2 lemon, juiced
Place olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth.
With the motor running, slowly add 2 tablespoons oil, in a thin steady stream, until mixture forms a thick, smooth paste (adding oil slowly prevents the tapenade from separating).
Transfer tapenade to a small bowl. Stir in 2 teaspoons lemon juice, or more if desired. Season with pepper. Transfer to a sterilised glass jar or container. Pour remaining 2 teaspoons oil over tapenade to cover surface. Store in the refrigerator for up to 7 days.