Two-Olive Tapenade

• 23 cup black olives
• 23 cup green olives
• 1 garlic clove
• 12 anchovies
• 14 cup capers
• 2 teaspoons tomato paste
• 2 tablespoons extra virgin olive oil

1. Using a sharp chef's knife, chop the olives, garlic, anchovies, and capers, setting each ingredient aside separately.
2. In a small bowl, combine the black olives with half the garlic, anchovies, and capers.
3. Add 1 teaspoon of the tomato paste and 1 tablespoon of the olive oil, and mix with a fork to combine.
4. Repeat with the remaining ingredients in a second bowl.
5. Cover and refrigerate for 30 minutes or up to a week.
6. Spread on toasted slices of baguette or crackers.

black olives, green olives, garlic, anchovies, capers, tomato paste, extra virgin olive oil

Taken from www.food.com/recipe/two-olive-tapenade-431427 (may not work)