Double Olive Tapenade
By: lise meyer
Published: Tuesday, June 21, 2011 - 3:56am

Ingredients




2/3 cup black olives (I used kalamata)
2/3 cup green olives, spanish, not stuffed
1 garlic clove
12 flat fillets of anchovies, salt or oil packed, drained w
1/4 cup small capers drained
2 teaspoons tomato paste
2 tablespoons olive oil

Preparation

1 Pulse all items in a food processor until chunky.