Tepenade

I saw a version of this on the show of Canadian Gardener and then fiddled with it to make it even more delightful. You can serve it over crackers or even over pasta. I prefer crackers myself. Add cream cheese to the cracker as a base for a delightful change.

Ingredients:

1 1/4 cup red coloured olives (you may use green), pitted
2 1/2 tbsp capers, I use ones from Malta but any will do
4 anchovy filets, chopped
1/2 tsp dried thyme
1/4 tsp dried basil or tarragon for a change of pace
3 large heads of roasted garlic (I use my garlic roaster....its $5 bux from any store ... invest in one)....to roast garlic cut the top off the head, pour 1 tbsp olive oil and sprinkle with basil then roast for 45 min at 350 F)
dab olive oil

Method:

Put all the ingredients in a food processor or chopper and blend until spreadable yet slightly coarse. Add a touch of olive oil for texture. Store in a covered container in the fridge until served.

Serves enough for 4 people