* COOKING with...OLIVES (EASY Olive TAPANADE) !!

3 Cups pitted Kalamata Olives, drained, rinsed.
1/3 Cup chopped fresh flat-leaf Parsley Leaves.
1 Garlic-clove, chopped.
1 Anchovy Fillet.
1 Tablespoon drained Capers.
2 Tablespoons Olive oil.

PLACE Olives, Parsley, Garlic, Anchovy and Capers in a processor and run until finely chopped.
WITH the motor still running, add oil in a thin, steady stream until Tapenade is smooth.