Recipe - Black And Green Olive Tapenade

1 One half cup Kalamata olives; pitted,
chopped
1 One half cup Picholine olivess; pitted,
chopped
4 Anchovy fillets; chopped
3 Lemons; juiced and zested
2 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh oregano
2 tablespoon Chopped garlic
1 cup Extravirgin olive oil
One half cup Capers; drained, rinsed
Freshlyground black pepper;
to taste

Put all ingredients in a bowl. Mix well and add pepper to your desired
taste. This recipe yields 5 cups.

Source: "CHEF DU JOUR (Show # DJ9572) from the TV FOOD NETWORK"
S(Formatted for MC5): "07191999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "5 cups"

Recipe by: Cheryl Smith

Converted by MM_Buster v2.0l.