Green Olive Tapenade
2 (10 ounce) jars well-cured pitted green olives, well drained
2 (2 ounce) cans anchovy fillets, drained (optional)
1 tablespoon chopped fresh garlic
2 teaspoons capers, drained
1/2 cup olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
Add in the oil and process again until mixed.
Add in the lemon juice and cayenne; process until combined.
If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
NOTE you can add in salt if desired but I don’t think you will need to, as this is salty already.