Healthy Paleo Tapenade

Any type of black olive will work, but Kalamata is especially nice in this
spread. Use the tapenade as a dip for vegetables.

Ingredients


2 tablespoons extra-virgin olive oil
2 cups black olives, such as Kalamata, pitted
4 anchovy fillets
1/2 cup fresh flat-leaf parsley
1 garlic clove

Directions


Pulse olives, anchovies, parsley, and garlic in a food processor until
coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.



Recipe inspired by this cookbook.