Olive Tapenade

1. 1

   Drain the olives well.

2. 2

   In a food processor fitted with the metal blade, process the olives until finely chopped.

3. 3

   Place the garlic and anchovies in a mortar and pound into a paste with the pestle.

4. 4

   In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well.

5. 5

   Stir in the olives.

6. 6

   Refrigerate several hours before serving.

7. 7

   Since the oil has a habit of rising to the top, stir the mixture well before serving.

No additional tips available.