Olive Tapenade

Ingredients:

• 20 Kalamata olives, coarsely chopped
• 1 Tbsp chopped capers
• 1 tsp fresh lemon juice
• 2 tsp The Olive Grove's Mission or Organic Phoenician extra virgin olive oil
• 1/2 tsp anchovy paste (optional)
• Fresh cracked black pepper 

Directions:

Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste and pepper.  Mix well.  Refrigerate and use within two weeks.  Makes 1 cup.