Olive Tapenade - cooking recipe

Ingredients

2 anchovy fillets (more to taste, I like my tapenade with at least 5 or so anchovy fillets)
1 cup kalamata olive, pitted and chopped
4 teaspoons Worcestershire sauce
1/2 cup extra virgin olive oil (original recipe called for 1/2 cup mayo)
1/4 cup fresh parsley, Chopped
1 tablespoon garlic, Minced
3 tablespoons fresh basil, Chopped

Preparation

Chop and mash the anchovies on a cutting board.
Put them into a bowl and mix with the olives and worcestershire sauce.
Blend in the olive oil and add all the rest of the ingredients, blending well.
Cover with olive oil and plastic wrap, and chill.
Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.