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LEMON BASIL TAPENADE
1 cup pitted black Niçoise or Kalamata olives
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped lemon basil
3 tablespoons chopped capers
2 teaspoons fresh lemon juice
Freshly ground pepper
Place olives, garlic, basil and capers in a food processor. Pulse a few times until the mixture becomes a rough paste. Place in mixing bowl and add lemon juice and pepper. May be stored in refrigerator up to one week. Bring to room temperature before serving.
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