From my personalized cookbook
1/2 lb pitted kalamata or mixed olives (I used kalamata)
2 anchovy fillets
1 small clove garlic, minced
2 to 3 fresh basil leaves
1 tbs lemon juice
2 tbs olive oil
red wine vinegar if you like (I definitely added a little bit of red wine vinegar to it because I love the zing the vinegar adds to tapenade)
Thoroughly rinse the olives in cool water. Place all the 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.
Instead of having the food processor simply on for 1 to 2 minutes, I pulsed the food processor to get the mixture to become the right coarse texture I wanted.
I am in my happy place when I'm eating this with a cool, crisp glass of white vino. =)
Hope you like this recipe!