Tapenade

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
• 0.5 tablespoons chopped fresh basil leaves
• 0.5 tablespoons chopped fresh thyme leaves
• 0.5 tablespoons chopped fresh flat-leaf parsley leaves
• 0.25 tablespoon chopped fresh oregano leaves
• 0.5 cups extra-virgin olive oil

Instructions

Mix all in food processor