Black Olive Tapenade

• 1 cup small black olives, drained
• 14 cup capers, rinsed and drained
• 3 garlic cloves
• 14 cup olive oil
• 4 ounces anchovies, drained
• 6 ounces tuna in vegetable oil, drained
• 1 teaspoon Dijon mustard
• 2 teaspoons olive oil
• hot sauce

1. NOTE: Use canned, pitted small black olives and measure before chopping.
2. Chop olives and garlic together in a food processor.
3. Add anchovies, tuna, capers, 1/4 cup olive oil, Dijon mustard and hot sauce.
4. Process until smooth.
5. Scrape mixture into bowl.
6. Pour 2 tsp.of olive oil on top.
7. DO NOT STIR!
8. Cover tightly and chill 6 or more hours.
9. This is very important to allow the flavors to blend and mellow.
10. Stir well before serving with crusty bread, crackers or "dipping" vegetables.
11. Note: Will keep, refrigerated, for up to 2 weeks in a tightly sealed container.

black olives, capers, garlic, olive oil, anchovies, vegetable oil, mustard, olive oil, hot sauce

Taken from www.food.com/recipe/black-olive-tapenade-186078 (may not work)