Olive Tapenade

• 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

Preparation

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.

#2 Ingredients:

2 (6 ounce) cans sliced black olives,

drained

3 tablespoons capers

1/2 cup minced onion

1 clove garlic, minced

2 tablespoons chopped fresh parsley

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup chopped red bell pepper

Directions:

1. Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.

2. Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.