1 lb. Nicoise or Kalamata olives, pitted
1/2 lb. butter, creamed
1 clove garlic, finely chopped
6 anchovies, finely chopped
1/2 c. grated Parmesan cheese
Pepper to taste
Dash of Pernod or any anise flavored liquor
Radishes
Pumpernickel bread or coarse country bread

Chop olives in food processor. Add the butter, garlic, anchovies, pepper and Pernod. Pack into a crock and let mellow in refrigerator overnight. Serve with radishes and slices of bread. Makes 1 1/2 cups.