Tapenade

Olive Varieties
2-3 Garlic Cloves steamed or boiled
1 1/2 Anchovies
1 Tbs. Olive Oil
1/4 Tsp. Sea Salt
1/2 Cup Cured Olives

Mix all ingredients in mortar and mash with pestle to a spreadable consistency.
Add additional olive oil as needed.
Adjust seasonings to taste.

Black olive paste

1 cup big black oily olives, stoned
2 cloves garlic, crushed
1/2 cup fresh chopped flat-leaf parsley
2 large sprigs rosemary, leaves stripped and chopped
2 large sprigs thyme, leaves stripped
1/3 cup extra virgin olive oil
freshly ground black pepper

In a food processor blend all ingredients until fairly smooth.
Taste for pepper.
Pack into a small pot and cover with 5mm olive oil and refrigerate.

This paste will keep for weeks.