Black And Green Olive Tapenade

This recipe is from chef Wolfgang Puck. The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. Spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with a Caesar Salad. I am on a roll with tapenade recipes. This is a favorite of my husband.

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Ingredients:

1 cup Niçoise olives, pitted

1 cup small green French olives (Picholine), pitted

1/4 cup Oven-Dried Tomatoes , drained

1 tablespoon capers

1 garlic clove

1 anchovy fillet

1/2 tablespoon chopped fresh basil leaves

1/2 tablespoon chopped fresh thyme leaves

1/2 tablespoon chopped fresh flat-leaf parsley leaves

1/4 tablespoon chopped fresh oregano leaves

1/4 cup extra-virgin olive oil

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Directions: In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

To prepare ahead:Tapenade will keep up to 1 week, refrigerated, in a covered container. Yield 1 cup.