Name: Black and Green Olive Tapenade
Yield: Makes 1 heaping cup
Ingredients: 1 cup Niçoise olives, pitted; 1 cup small green French olives (Picholine), pitted; 1/4 cup Oven-Dried Tomatoes , drained; 1 tablespoon capers; 1 garlic clove; 1 anchovy fillet; 1/2 tablespoon chopped fresh basil leaves; 1/2 tablespoon chopped fresh thyme leaves; 1/2 tablespoon chopped fresh flat-leaf parsley leaves; 1/4 tablespoon chopped fresh oregano leaves; 1/4 cup extra-virgin olive oil

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_Editor's note: This recipe is from chef Wolfgang Puck.

The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad._

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