Olive Tapenade

• 1 (6 ounce) cancalifornia pitted ripe olives (I used the Lindsay brand)
• 2 anchovy fillets
• 5 medium garlic cloves
• 1 14 cups fresh-grated pecorino romano cheese
• 34 cup extra virgin olive oil

1. Drain the olives well.
2. In a food processor fitted with the metal blade, process the olives until finely chopped.
3. Place the garlic and anchovies in a mortar and pound into a paste with the pestle.
4. In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well.
5. Stir in the olives.
6. Refrigerate several hours before serving.
7. Since the oil has a habit of rising to the top, stir the mixture well before serving.

cancalifornia, anchovy, garlic, romano cheese, extra virgin olive oil

Taken from www.food.com/recipe/olive-tapenade-189508 (may not work)