Tapenade

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Ingredients:
1/2 pound pitted mixed olives, rinsed
2 - 3 anchovy fillets, rinsed
1 clove garlic
2 tablespoons capers
2-3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Preparation:
Place all ingredients in food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a course paste. Transfer to a bowl and serve.

Serving Suggestion:
We enjoy Tapenade on Triscuit crackers.

Note:
I have made tapenade with olives selected out of olive barrels and with those that come out of a jar from the supermarket. The olives from the supermarket were the best and most reliable.
Use equal parts of Mezzetta Pitted Greek Kalamata Olives and Mezzetta Super Colossal Spanish Green Olives Pimento Stuffed.