Olive Tapenade

I made a bunch of stuff today to get ready for Thanksgiving next weekend.  Since P and I are headed to Indiana to see some of his family my mom is having a Thanksgiving party next Saturday so she can have time with us and some family friends.  I wanted to have stuff that is all ready for when we get back.  I made tapenade, which is always a hit.  Here is the recipe for you to enjoy

I am REALLY bad at measuring.  So these are amounts that may not be exact, but I don't think cooking should be!

Olive Tapenade

2 cups pitted Kalamata olives

10 oz jar Pimento stuffed green olives, drained

3 Tb capers

1/4 C Sun Dried Tomatoes

1 Lemon zested and juiced

4-5 Anchovy Fillets

1tb Red Pepper Flakes

1/4 C Olive Oil

1/4 C (or a bit less) Red Wine Vinegar

1-2 Garlic Cloves

1Tb Dried Italian herbs ( or fresh...but it's winter here so dried it is!)

Throw everything in your food processor and pulse to a finer chop.  It's best when it can chill in the fridge for a few days.  And keeps for a really really long time.  I serve it on top of a toasted slice of french bread smeared with goat cheese.  Also good mixed with tuna for a healthier tuna salad.