Tapenade

Put all ingredients but olives and oil in a food processor and puree. Add olives and chop in. Add oil in a stream. Serve on baguette rounds. (Note: a simpler tapenade can be made by processing olives with a little olive oil in a food processor and topping with chopped parsley. Another alternative is to replace the anchovies and rum with 1/4 cup slivered almonds, toasted.)

Olives 1c Kalamata, pitted
Capers 1T, drained and rinsed
Anchovy Filets 3, oil-cured
Rum 1T
Olive Oil 2T
Lemon Zest from 1 lemon
Pepper
Parsley 2T