Black Olive Tapenade

Tapenade is to Provence what pesto is to Liguria.
This strong flavored olive paste is excellent
as a dipping sauce for raw vegetables.
It's also delicious spread on a baguette slice
or a cracker, or it can be used to season
a sauce or to flavor chicken or fish.

Ingredients:
20 oil cured black olives, pitted
2 medium garlic cloves, minced
2 tablespoons capers, well drained
4 anchovy fillets, well drained
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons finely chopped basil
1/4 cup finely chopped fresh
Italian parsley
1/4 teaspoon cayenne pepper
1/2 cup olive oil

Directions:
Combine all the ingredients except the olive oil in a food processor. Process until pureed.With the motor running, slowly add the olive oil, processing until completely absorbed. Taste for seasoning.
Refrigerate in an airtight container until needed.