Olive Tapenade Ala Dawn (Olive Salad)

• 3 cups pimento-stuffed green olives
• 3 cups pitted black olives
• 2 ounces anchovies, with oil
• 8 garlic cloves (to taste)
• 1 12 cups extra virgin olive oil
• 4 tablespoons capers, drained

1. In a food processor pulse the green olives until chopped, not pureed.
2. Place in a non-reactive mixing bowl.
3. Do the same with the black olives.
4. Mix with the green olives.
5. Put the garlic, anchovies, and capers in the food processor and pulse until minced.
6. Add the olive oil and process until well incorporated.
7. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well.
8. Refrigerate.

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

Taken from www.food.com/recipe/olive-tapenade-ala-dawn-olive-salad-176414 (may not work)