Tapenade (Provencal Olive and Caper Paste) - Kosher.com

Ingredients

• 1 and 1/2 cups (about 8 ounces) pitted brine-cured olives, such as Tuscanini Kalamata, Nicoise, or Gaeta
• 1–2 ounces (6–12) anchovy fillets, rinsed
• 1/4 cup capers, drained
• 1–3 cloves garlic, coarsely chopped
• 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried oregano, 1/2 teaspoon dried rosemary, or 3/4 teaspoon Haddar Dijon Mustard)
• 1 tablespoon chopped fresh parsley (parsley leaves tend to be infested with aphids, thrips and other insects. Please see note below for instructions on insect inspection)
• 1/4 teaspoon ground Gefen Black Pepper
• 1 tablespoon lemon juice (optional)
• 1/4 cup Bartenura Extra Virgin Olive Oil