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Recipe from Cooking Light.
This piquant specialty of Provence, France, features classic ingredients from the region--olives, capers, and anchovies. Serve at room temperature with baguette slices and lemon wedges or crackers. For a fast entree option, stir the tapenade into hot cooked pasta.

1 cup kalamata olives, pitted (about 4 ounces)
1 cup green olives, pitted (about 4 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed and drained
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
10 oil-cured olives, pitted (about 1 ounce)
3 canned anchovy fillets (about 1/4 ounce)
1 garlic clove, chopped

Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.

Yield: 16 servings (serving size: about 2 tablespoons)

Labels: Cooking Light, Mixed Olive Tapenade