Chopped Olive Spread

Recipe courtesy of wrysmyguy

12 oz. (3 cups) pimento-stuffed green olives, halved
if large
8 oz. (2cups) pitted kalamata olives
1/4 cup drained capers
1 TBSP finely chopped fresh oregano
4 oil packed anchovy fillets, chopped (if you like
less salt, rinse the capers and the anchovies before
using)
2 garlic cloves finely chopped
1/4 tsp. crushed red pepper flakes
3 TBSP extra virgin olive oil
1 tsp fresh lemon juice

Combine all ingredients in a food processor and
process by pulsing until evenly chopped. Don't over
process - keep some texture.

This is great with wine on crostini. Works well in
combo with goat cheese.