Lemon Olive Tapenade
Source: Paramount Citrus
Ingredients
juice from 1 Paramount Citrus lemon
20 pitted kalamata olives or your choice of mixed olives
1 tablespoon extra virgin olive oil
2–3 fresh basil leaves
2 tablespoons capers, chopped
1 clove garlic, minced
1/2 tablespoon fresh chopped anchovy or anchovy paste (optional)
salt and pepper to taste
Directions
• Juice a lemon with a citrus reamer or juicer.
• Combine all the ingredients except for the olive oil in a food processor.
• Slowly add the olive oil into the mixture while blending or processing.
• Blend until a paste is formed.
• Add salt and pepper to taste.
• Refrigerate and use for up two weeks.
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Sauce Lemon Olive Tapenade
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