Olive Tapenade

Directions

1. 1
   Drain the olives well.
2. 2
   In a food processor fitted with the metal blade, process the olives until finely chopped.
3. 3
   Place the garlic and anchovies in a mortar and pound into a paste with the pestle.
4. 4
   In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well.
5. 5
   Stir in the olives.
6. 6
   Refrigerate several hours before serving.
7. 7
   Since the oil has a habit of rising to the top, stir the mixture well before serving.