1-1/4 cups mixture of pitted olives - kalamata, manzanilla, green Mt. Athos, black
      and blonde Mt. Pelion, Napplion, etc., rinsed and drained well
1 tablespoon drained capers
1 Tablespoon chopped anchovy
2 teaspoons minced garlic
1/4 cup olive oil (preferably extra-virgin)
1 teaspoon Dijon mustard
ground black pepper to taste
Toasted baguette slices or crackers

Combine olives, capers, anchovy and garlic in food processor or blender and chop finely. With motor running, gradually add oil and Dijon mustard; process until blended.  Season to taste with black pepper.

(This can be made 1 day ahead. Cover and refrigerate.) Serve tapenade with toasted baguette slices or crackers.