Opera Singing Chef's Greek Olive Tapenade

Opera Singing Chef's Greek Olive Tapenade

Servings: 30
15 1/2 Ounces Black Pitted Olives
7 1/4 Ounces Greek Olives, Pitted
1 Can Anchovies, With Oil
2 Teaspoons Capers
2 Cloves Garlic, Crushed
1 Teaspoon Dijon Mustard
1 Teaspoon Fresh Thyme
1/2 Lemon Juice, Juice of 1/2 Lemon
18 Ounces Cream Cheese
6 Ounces Goat Cheese

Preparation Time: 20 minutes
Place all ingredients except cheese in a food processor and blend. Tapenade should not be a puree, nor should chunky. Strive for in-between!
Blend the cheeses together add half and half to enhance spreadability.
Serve on sliced French bread- the small loaves.

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