This French spread is typically serve on baguette bread, but can also be served on crackers and such.
1 cup pitted black olives
1/4 cup oil packed sundried tomatoes, drained, reserving oil
1 small clove garlic
1 tablespoon capers
2 teaspoons oil from sun-dried tomatoes
1 teaspoon anchovy paste
Place all ingredients in food processor and let it go until the mixture has reached a granular, pasty consistency.Serve.