Olive Tapenade - cooking recipe

Ingredients

4 garlic cloves, cracked (may use less if you prefer a less garlicky flavor)
1/4 cup olive oil (I use Extra Virgin)
1 (6 ounce) can black olives, drained (I use about 1/3 kalamata for a zippier flavor)
1 sprig rosemary, fresh
1 1/2 tablespoons dried parsley or 1/4 cup fresh parsley
1 tablespoon roasted red pepper, chopped (optional)
1 teaspoon balsamic vinegar
3 drops Tabasco sauce

Preparation

Crack garlic (smash it with the side of a chef's knife) and let sit in heated oil for 1-4 hours, then discard garlic.
Combine oil and herbs and about 1/2 olives in food processor until minced small.
Add remaining olives and pulse until chopped small, but not pureed.
Serve on chunks of French or Italian bread.