Ingredients

　　2 cups pitted green olives, such as Picholine

　　4 salted anchovy fillets, rinsed

　　2 garlic cloves, coarsely chopped

　　1 teaspoon finely ground black pepper

　　1/2 cup extra-virgin olive oil

　　Put all the ingredients in a food processor and pulse 3 or 4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to 2 weeks.

　　Michael's Genuine Food