Two-Olive Tapenade

Directions

1. 1
   Using a sharp chef's knife, chop the olives, garlic, anchovies, and capers, setting each ingredient aside separately.
2. 2
   In a small bowl, combine the black olives with half the garlic, anchovies, and capers.
3. 3
   Add 1 teaspoon of the tomato paste and 1 tablespoon of the olive oil, and mix with a fork to combine.
4. 4
   Repeat with the remaining ingredients in a second bowl.
5. 5
   Cover and refrigerate for 30 minutes or up to a week.
6. 6
   Spread on toasted slices of baguette or crackers.