Tapenade

Tapenade


2 cups pitted olives, niçoise or Kalamata

2 T. capers

1 2 -ounce can anchovies (filets from a can - not the "fresh" white anchovies

2 cloves of garlic, minced

a sprig of rosemary or thyme (2 T. minced)

1 T. lemon juice

3 T. olive oil


Place everything except the oil into a food processor. Pulse until you get a rough paste, scraping down sides of bowl. Slowly add the olive oil and process until it has reached a coarse consistency. Serve with toasted bread.