Homemade Olive Tapenade

20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper

Mix well. Refrigerate and use within two weeks. Use as a spread for sandwiches like panini and muffaletta or as a condiment.