Topenade - cooking recipe

Ingredients

1/2 lb pitted mixed olive
2 anchovy fillets, rinsed
1 small garlic clove, minced
2 tablespoons capers
2 -3 fresh basil leaves
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil

Preparation

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.