30 oz. black olives* 18 garlic cloves, peeled and coarsely chopped 1/2 c. coarsely chopped fresh sage leaves 1/3 c. coarsely chopped fresh rosemary 1/4 c. coarsely chopped fresh thyme 1 1/4 c. extra virgin olive oil 1/4 c. whole grain mustard 1/4 c. Dijon mustard 2 t. black pepper 1 T. and 1 t. dry oregano leaf 1 t. chile flake     Cover 18 garlic cloves, sage, rosemary, and thyme with olive oil. Bring to a simmer on the stove. Turn to a bare simmer and continue cooking for about 30 minutes, or until the garlic turns a light brown color. Strain oil and discard garlic and herbs. Combine all remaining ingredients in a food processor and blend until smooth along with the infused oil. *The olives can be a mix of kalamata and California black olives, depending how strong of an olive character one desires. A 50/50 mix will please most everyone. A 100% kalamata tapanade will appeal to the olive aficionado.