Ingredients

• 1 cup Niçoise olives, pitted
• 1 cup small green French olives (Picholine), pitted
• 1/4 cup Oven-Dried Tomatoes , drained
• 1 tablespoon capers
• 1 garlic clove
• 1 anchovy fillet
• 1/2 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh thyme leaves
• 1/2 tablespoon chopped fresh flat-leaf parsley leaves
• 1/4 tablespoon chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil

Instructions

1. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
2. To prepare ahead: Tapenade will keep up to 1 week, refrigerated, in a covered container.
3. Tapenade will keep up to 1 week, refrigerated, in a covered container.