tapanade

2 cups pitted kalamata olives
1 1/2 cloves garlic
3/4 tablespoon marjorum
1/4 T anchovies
1/4 cup olive oil
1/2 oz roasted red peppers


full recipe

2 quarts olives
12 cloves garlic
6 T marjorum
2 T anchovies
4 oz RRP
2 cups olive oil