Olive Paste (Tapenade)

    Olive Paste can be used in many ways. On Bruschetta and then topped with chopped, seeded tomatoes.  On top of egg salad, with cottage cheese, mixed  into pasta sauce, used as a pizza topping.  Sprinkled on top of Greek or Italian salad. Spread on bread or crackers with cream cheese. Spread on bread or on toast. I like it so much that I can just spoon some onto a plate and eat it without any accompaniment.

     With a small film of olive oil on top, the paste should keep for 3-4 weeks, but don’t be too quick to add the film of oil.  This is so good that it may not even last a week. You can also just turn the jar upside down and it will preserve it for about a month and a half, but be sure that the cap is on tight.

Yield: 12 servings

Tuesday August 11, 1998  ( My 76^th  Birthday)

• 3 cloves garlic, quartered  
• 2 anchovy fillets
• 1 tablespoon capers, rinsed and drained
• 1(6ounce) can Black Pearl olives, drained
• 1(5ounce) jar green olives, drained
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon dried oregano
• ¾ teaspoon dried thyme
• 2 tablespoons EVOO

1.  In small food processor, pulse garlic with anchovy and capers until garlic is finely minced; add olives, thyme, oregano and black pepper and pulse olives until they are chopped, but still have some texture.

2.  Remove to a bowl and stir in the oil. Pack in jar and refrigerate.  Keep for 3 or 4 weeks.