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