Mixed Olive Tapenade - cooking recipe

Ingredients

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

Preparation

Combine all ingredients in a food processor.
Pulse 10 times or until olives are finely chopped.
Serve with toasted baguettes brushed with olive oil and garlic or freshly made pita chips.