Anne's Tapenade

1 c pitted Nicoise olives
1 c pitted ripe California olives
1 t anchovy paste
1 t brandy
1 T capers-drained
1 T honey
2 t Dijon mustard
1 t lemon juice
1 T olive oil
1 clove garlic-minced or a few shakes powdered

Combine all in a blender and puree until smooth and 
spreadable. Serve with rounds of toasted French bread.