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Title: Black Olive Tapenade

1 1/3 C pitted black olives
1/4 C drained capers
2 T olive oil
1 T brandy
2 - large cloves garlic, chopped
1 t Dijon mustard
1/2 t herbes de Provence (or dried rosemary)
0 - ground black pepper

Combine the olives, capers, oil, brandy, garlic, mustard, herbes de Provence, and pepper to taste in a food processor. Process or blend just until a coarse-textured paste is formed.

From Mediterranean Vegan Kitchen
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