Black Olive Tapenade

        from the blog For Love of the Table

8 oz. (1 2/3 cup) pitted Kalamata olives

4 anchovy filets (from two whole salt packed anchovies...or you may use four oil-packed filets)

3 T. capers, rinsed

1 clove of garlic, smashed to a purée with a pinch of salt

1/2 t. each minced thyme and rosemary, or 1 t. minced winter savory

1/4 c. olive oil

Place the olives, anchovies, capers, garlic and savory in the food processor and pulse to produce a coarse purée.  Add the olive oil and pulse a couple of times to incorporate.  

Makes about 1 cup tapenade.  Will keep for at least 2 to 3 weeks in the refrigerator (keep covered).

(Tapenade recipe from Lulu’s Provençal Table by Richard Olney)

http://www.forloveofthetable.com/2013/08/a-celebration-of-black-olive-tapenade.html