Donna’s Trippin’ Tapenade

Adjust the amounts of the following to your taste and combine in a food processor.
• Kalamata olives, pitted (1.5 cups or so)
• Dijon mustard (teaspoon or so)
• Olive oil (several tablespoons)
• Freshly ground black pepper
• Fresh orange zest (about ½ of an orange or less)
• 3 large cloves of garlic pressed or finely minced
• Sun-dried tomato, with or without oil, diced
• Oregano or other Italian spice (dried ok, fresh better)
• Capers, rinsed (2 – 3 teaspoons)

Process to the size you prefer. Serve with crackers, French bread, crostini and/or with fine cheese. Also good over eggs or with potatoes or fish.