Ingredients:

  • Black Olives – 1 cup, pitted
  • Anchovies in Oil – 50 gms, drained
  • Capers – 3 tblsp, drained
  • Lemon Juice – 2 tblsp
  • Black Pepper Powder
  • Extra-Virgin Olive Oil – 1/4 cup

Method:

  1. Place all the ingredients in a blender and grind to a thick paste.
  2. Transfer to a jar and smooth the top.
  3. To keep the tapenade for more than 1 week, cover with at least 1 cm of olive.

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