Tapanade II

30 oz. black olives*
18 garlic cloves, peeled and coarsely chopped
1/2 c. coarsely chopped fresh sage leaves
1/3 c. coarsely chopped fresh rosemary
1/4 c. coarsely chopped fresh thyme
1 1/4 c. extra virgin olive oil
1/4 c. whole grain mustard
1/4 c. Dijon mustard
2 t. black pepper
1 T. and 1 t. dry oregano leaf
1 t. chile flake

 

 

Cover 18 garlic cloves, sage, rosemary, and thyme with olive oil. Bring to a simmer on the stove. Turn to a bare simmer and continue cooking for about 30 minutes, or until the garlic turns a light brown color. Strain oil and discard garlic and herbs. Combine all remaining ingredients in a food processor and blend until smooth along with the infused oil.

*The olives can be a mix of kalamata and California black olives, depending how strong of an olive character one desires. A 50/50 mix will please most everyone. A 100% kalamata tapanade will appeal to the olive aficionado.

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