This recipe comes from a reader, Suzanne. We love the addition of rum. Chefs and their little secrets...

Olive Tapenade

1 cup pitted Kalamata olives
1 cup pitted black olives
1 tsp. capers
1 tsp. fresh thyme leaves
2 or 3 canned anchovies
2 cloves garlic, chopped
1 large shallot, chopped
1 Tbsp. olive oil (more or less)
1 Tbsp. rum

Blend all in the food processor and serve with crackers for hors d'oeuvres. Also tastes good in a salad dressing or even on pasta.

(Thanks, Suzanne!)