Olive Tapenade

• 1 can (6 ounce) Black Olives
• 1 jar (6 ounce) Green Olives
• 1/4 cup Kalamata Olives, pitted
• 1/2 tablespoon Balsamic Vinegar
• 1 teaspoon Lemon Juice
• 1/4 cup Olive Oil
• 1 teaspoon Anchovy Paste
• 4 to 8 Cloves Garlic (8 for garlic lovers)

Place ingredients in food processor and blend until it is a chunky texture.

Spread on crackers, dip vegetables in it, toss with pasta or top your grilled fish or chicken with it.