TAPENADE SPREAD

1 cup pitted imported black olives, such as kalamata
1 tablespoon minced oil-packed anchovies
1 clove garlic, finely minced
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
1/4 cup extra virgin olive oil

Place all of the ingredients in a food processor and pure. Transfer to a bowl and refrigerate.

The dip will keep for up to 2 weeks in the refrigerator.

Source: Fast Appetizers by Hugh Carpenter and Teri Sandison