French style Tapanada  

1 cup spiced black olives, pitted
1 cup spiced green olives, pitted
1 tbls. capers
2 small dried boneless anchovies (optional)
1 clove garlic
1 tbls. olive oil


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Place all ingredients in blender or Cuisenart and coarsely chop (being careful not to puree the mixture). Serve at once with crusty thin sliced French bread or crackers.



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