Olive Tapenade: Charles Street Cafe

• 24 ounces cans pitted black olives
• 12 ounces jar spanish queen pitted olives (with pimento)
• 4 garlic cloves, thinly sliced
• 5 basil leaves, torn
• 1 cup olive oil
• chopped sun-dried tomato
• rosemary
• oregano
• pine nuts
• anchovy
• gorgonzola

1. pulse the above , adding a BIT of olive oil at each pulse--.
2. careful NOT to emulsify---pulse in BATCHES to keep texture.
3. (may chop some of the olives to add more texture).
4. We sterilize a large pickle jar to store our basic Olive Tapenade for up to 1 mo.
5. Hope you enjoy my FIRST recipe to Zaar!

black olives, queen, garlic, basil, olive oil, tomato, rosemary, oregano, nuts, anchovy, gorgonzola

Taken from www.food.com/recipe/olive-tapenade-charles-street-cafe-401549 (may not work)