Tapenade

½ pound of ripe olives
3 cloves garlic, minced
2 tbs. capers, rinsed
2 ounces anchovy fillets in oil, drained and rinsed well

1. Pit the olives and rinse them thoroughly.
2. Put the olives, capers, anchovy fillets and three tabs.
3. Of olive oil and some pepper into a blender and mix for a few seconds to blend.
4. Add the olives and blend for a few seconds more.
5. The texture should be a little rough.

Serve on buttered toast or crackers or pita chips