Black Olive Tapenade with Garlic, Capers, and Anchovies

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

½ cup pitted black olives, such as Niçoise or oil-cured olives

1 tablespoon drained capers

2 drained oil-packed anchovy fillets

3 medium cloves garlic

5 basil leaves (optional)

1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves

1 teaspoon Dijon mustard

1 teaspoon fresh juice from 1 lemon

Extra-virgin olive oil, as needed

Kosher salt and freshly ground black pepper, if needed

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