makes about 1 1/2 cups
1/2 pound pitted kalamata olives, rinsed
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
1 teaspoon herbes de Provence
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1. Add all of ingredients to the bowl of a food processor. Process to combine, scraping down the sides as necessary.
2. Spoon into a serving bowl and serve alongside crostini or crackers.