Olive Tapanade

1/2 lb kalamata olives
2 anchovy fillets, rinsed
3 TBSP capers
1 clove garlic, minced
1/2 fresh lemon, juiced
olive oil, as needed

Remove pits from olives and place in a food processor with anchovies, capers, and garlic. Process to a coarse paste. Add olive oil and blend briefly, then add lemon juice and mix well.

Serve on crackers or baguette rounds.

Total cooking/preparation time: Quick
Servings: 4