Provencal Black Olive Tapenade with Capers and Anchovies

What you need

• 200 g (7 oz) pitted black olives, Nicoise or kalamata, drained
• 2 tbsp capers, drained and rinsed
• 3 anchovy fillets, rinsed if salt-packed
• 1 clove garlic, peeled
• 1 tsp fresh thyme leaves
• 1 tbsp lemon juice
• 50 ml (3 tbsp) extra-virgin olive oil
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Tip the thyme, garlic, anchovies, capers and olives into the bowl of a food processor.

2. 2

   Pulse in short bursts until chopped into a coarse, rough paste.

3. 3

   Add the lemon juice and a few turns of pepper.

4. 4

   With the motor running, pour in the oil in a thin stream and stop as soon as the paste holds together. Leave some texture.

5. 5

   Taste and add more lemon juice or capers if wanted. Do not add extra seasoning, the olives and anchovies are salty enough.

6. 6

   Spoon into a bowl and serve with toasted bread, raw vegetables or grilled fish. Keep leftovers covered in the fridge for up to 1 week.

Imported from saltandwind.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.