Olive tapenade

Ingredients:

• 1/2 cup green olives, pitted
• 1/2 cup black olives, pitted
• 1 tsp anchovy paste or 1 anchovy fillet, optional
• 1/2 tsp dried oregano
• 1 clove garlic, minced
• 1 lemon, squeeze the juice
• 2 tbsp. l. olive oil
• Crackers or toast for serving

Preparation:

1. Place the green and black olives, anchovies (if using), oregano, garlic, and lemon juice in a food processor and pulse until pureed, stopping to scrape down the sides of the bowl. Drizzle in the olive oil while blending.
2. Serve olive tapenade with crackers or toast.
   Exit: 1 tbsp.