Olive Tapenade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (6 ounce) can california pitted ripe olives (i used the lindsay brand)
• 2 anchovy fillets
• 5 medium garlic cloves
• 1 1/4 cups fresh-grated pecorino romano cheese
• 3/4 cup extra virgin olive oil

Recipe

• 1 drain the olives well. in a food processor fitted with the metal blade, process the olives until finely chopped. place the garlic and anchovies in a mortar and pound into a paste with the pestle.
• 2 in a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well. stir in the olives. refrigerate several hours before serving. since the oil has a habit of rising to the top, stir the mixture well before serving.