TAPENADE

Popular french sauce.

60gr black olives
60gr green olives
2 garlic cloves
50gr anchovies fillet
30gr. canned capers
1tsp olive oil
black pepper
juice from 1/2 lemon

Cut the olives into smal pieces and crush the garlic.
Put everything in a blender or food processor and mix until it forms something like a paste.
Store in fridge,but consume on room temperature.