Green & Black Olive Tapenade (Low-oil)

• 1 (6 ounce) canmedium black olives, pitted
• 1 (7 ounce) jar green olives
• 5 cloves garlic, pressed or minced
• 1 teaspoon anchovy paste or 1 anchovy, cut up
• 1 12 tablespoons capers, rinsed
• 2 tablespoons lemon juice
• 1 cup freshly grated parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• fresh ground pepper
• 1 tablespoon olive oil

1. Empty the black olives into a strainer to drain completely, then put into food processor.
2. Repeat above step with pimiento stuffed green olives, then the capers (be sure to rinse the capers while they are in the strainer, or they will add too much salt).
3. Put the lemon juice into a small bowl and press the garlic cloves into the juice.
4. Add to the processor bowl.
5. Add the remaining ingredients to the processor bowl: anchovy paste (or chopped anchovy), parmesan, oregano, basil,& fresh ground pepper.
6. Cover& pulse until coarsely chopped.
7. While processing at low speed, add the tablespoon of olive oil, use more if you wish, but I have found the one tablespoon sufficient, and it cuts down on the fat of the spread.
8. A delicious addition to this recipe is 6-8 sun dried tomatoes packed in oil.
9. Pat excess oil off with a paper towel& add with the olives.
10. Serve with toast, crackers, foccacia, or even use to cook with.
11. It is wonderful with Havarti cheese, too!

canmedium black olives, green olives, garlic, anchovy, capers, lemon juice, freshly grated parmesan cheese, oregano, basil, fresh ground pepper, olive oil

Taken from www.food.com/recipe/green-black-olive-tapenade-low-oil-70512 (may not work)