Kalamata Olive Tapenade With Shallots

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12 ounces pitted Kalamata olives, drained

2 anchovy fillets

1 clove garlic, minced

1 shallot, peeled and roughly chopped

2 tablespoons pine nuts, untoasted

1/4 cup fresh basil or oregano leaves

1/2 lemon, juiced

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

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