- 1/3 cup olive oil
- 1-1/2 teaspoons lemon juice
- 2 anchovy fillets
- 1 garlic clove, peeled
- 1/4 teaspoon pepper
- Dash sugar
- Dash salt
- 2 cups pimiento-stuffed olives
- 14 slices French bread (1/2 inch thick), toasted
- In a food processor, combine the first seven ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread. Yield: 1-3/4 cups.
Originally published as Green Olive Tapenade in Light & Tasty
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