Tapenade

Servings: 4

Author: Jim Kirkley

Ingredients:

• 30 olives – pitted and chopped
• 4 anchovy fillets – chopped
• 1 tablespoon, capers – crushed
• 2 tablespoons, il Fustino EVOO
• 2 cloves, garlic – finely chopped

Directions:

Add all ingredients to a small bowl and mash them with a fork. You can use a food processor but I like the texture of the coarsely chopped mixture.