Olive Tapenade

Instructions

1. 1

   Pat the olives dry with paper towels to remove excess brine

2. 2

   In a food processor, combine Kalamata olives, green olives, capers, anchovy fillets, and garlic cloves

3. 3

   Pulse 8-10 times until the mixture is coarsely chopped but not completely smooth - you want some texture

4. 4

   Add the lemon juice and fresh thyme leaves, then pulse 2-3 more times to combine

5. 5

   With the processor running, slowly drizzle in the olive oil until the mixture comes together into a spreadable paste

6. 6

   Taste and season with freshly ground black pepper as needed (the olives and anchovies provide plenty of salt)

7. 7

   Transfer to a serving bowl or storage container

8. 8

   Let the tapenade rest at room temperature for 30 minutes before serving to allow flavors to meld

9. 9

   Serve with crusty bread, crackers, or crudités (fresh raw vegetables cut into sticks or bite-sized pieces), or use as a condiment for grilled meats and vegetables...