Olive Tapenade

20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper

Mix well. Refrigerate and use within two weeks. Use as a spread.

I had this last weekend on cucumber rounds spread with cream cheese and topped with tapenade. Nummy!

8 large olives is a serving according to the Guide so you could make it with 16 olives and consider it two servings.