Ingredients

• 1 10-ounce jar cured pitted green olives, well drained
• 1 2-ounce can anchovy fillets, well drained
• 2 large garlic cloves
• 1 teaspoon drained capers
• 1/4 cup olive oil
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• Toasted bread slices

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Instructions

1. Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.