Olive Tapenade - cooking recipe

Ingredients

6 ounces drained weight pitted kalamata olives
6 ounces drained weight pimento-stuffed green olives
3 garlic cloves, finely minced
3 -4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground black pepper
1 teaspoon smoked paprika

Preparation

Make sure there are no pits in the black olives, rinse all olives lightly, if desired.
Grind in a food processor, or force through the fine holes of a meat grinder, which is better.
Add all remains ingredients, eat soon, or keep for later.