olive tapenade.

  
1 c. pitted olives (suggested Kalamata), rinsed

1/2 t. anchovy paste or 2 anchovy fillets, rinsed

2 T capers

1 clove of garlic, minced

1 T fresh lemon juice

2- 3 T extra virgin olive oil

1 T Dijon, optional 

1/4 c. sun dried tomatoes, optional

Finely chop the olives, anchovy fillets (if using), capers and sun dried tomatoes (if using).  You can use a food processor to chop ingredients if you wish.  Pulse a few times until you reach your desired consistency.  I like a chunky tapenade made with small pieces, but some like their tapenade smooth, like a paste.  Mince 1 clove garlic, add to other ingredients.  Add anchovy paste (if using), lemon juice, olive oil and dijon (if using).  Stir to combine.  

Serve with whole wheat pita chips, crackers or veggies.  Whole wheat pita chips- Cut pita bread into 8 sections.  Brush with olive oil.  Sprinkle with salt, pepper and dried rosemary.  Bake 6 to 8 minutes at 400 degrees.  

xx.

val