1 ¾ c kalamata olives, pitted

2 oz canned anchovies, rinsed

2 T capers

1 t thyme

1 t rosemary

3 T lemon juice

¼ c x-virgin olive oil

Combine all except oil in blender and process until desired consistency is achieved. Reduce blender speed to lowest speed and slowly pour in oil.

Serve chilled with pita or Italian bread.