5 tbs. Capers, drained

1/2 cup Pimento-stuffed green olives

2 flat anchovy fillets

4 cloves garlic

1/2 cup Peirano Estate Vineyards extra virgin oil

Preparation:

In a food processor combine capers, olives, anchovies and garlic.  With motor running, add olive oil in a stream and puree until mixture forms a coarse paste.

Tapenade keeps (covered and chilled) for one week.  Salud!

Contributed by John Carlin