Recipe: Tapenade (olive spread) for Marianne-Illinois

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TAPENADE
Provencal, France

1 (2 1/4 oz) can chopped black olives, drained
1/2 cup pitted Kalamata olives
1/4 cup capers, well rinsed
1/4 cup chopped fresh parsley
about 1/4 cup olive oil
4 to 6 large cloves roasted garlic
2 to 3 anchovy fillets
fresh lemon juice to taste
salt and fresh coarse ground black pepper to taste

Put olives, capers, parsley, olive oil, garlic, and anchovies into a food processor or blender and pulse until it is all finely chopped. Beware! You do not want a paste. It must still show some texture.

Season to taste with lemon juice, salt and pepper.

Thick lusty black olive paste. Spread on breads & crackers. Divine.

Makes about a 1 1/2 cups