Olive Tapenade

Nothing says Meditrerranean like this tapenade!

1 1/2 cups kalamata, pitted and chopped
1 1/2 cups picholines, pitted and chopped
4 filets anchovies, chopped
3 lemon (juice of) and zest of 2 of the lemons
2 tablespoons fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
1 tablespoon truffle oil (optional but really makes the flavor exciting)
1/2 cup capers, drained and rinsed
2 tablespoons finely chopped jalapeno peppers, seeded and deveined
(optional)
Black pepper to taste

Put all ingredients in a bowl. Mix well and add pepper to your desired
taste.
Yield: 5 cups

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