Olive Tapenade

This recipe serves:  4 8 12

1/2 cup pitted and finely chopped green or black olives
1 tablespoon capers
2 anchovy fillets (optional)
freshly ground black pepper
1 teaspoon olive oil
1. Mash the olives, capers, anchovies (if using) and pepper together until the mixture becomes a paste.

2. Drizzle in the olive oil and mix again.

Serving Size: 2 tablespoons

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