Olive Tapenade

• 1 12 cups black olives (such as Gaela or Kalamata)
• 2 garlic cloves
• 2 12 ounces anchovy fillets
• 12 cup capers
• 12 cup olive oil
• fresh black pepper

1. Drain capers.
2. Peel garlic.
3. Pit olives.
4. Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar.
5. Mix until the mixture is a paste.
6. Slowly add the olive oil and black pepper.
7. Continue to mix until the paste is creamy.
8. Cover with a film.
9. Refrigerate.
10. Tapenade can be stored in a refrigerator for 2 weeks, no more.
11. Tapenade is excellent on bread and toast but also with potatoes.

black olives, garlic, anchovy, capers, olive oil, fresh black pepper

Taken from www.food.com/recipe/olive-tapenade-269253 (may not work)