Traditionally, tapenade is made from small, black olives. Tapenade is traditionally made in a pestle and mortar, but use your food processor, if you must.Yield: About 1 1/4 cup
|1 cup||chopped black olives, preferably niçoise or kalamata|
|3 tablespoons||capers, well rinsed if packed in salt|
|2||well rinsed if packed in salt) anchovies, roughly chopped (well rinsed if packed in salt)|
|1||fat clove of garlic, crushed|
|2 teaspoons||fresh thyme, chopped|
|juice of 1/2 lemon|
|5 tablespoons||extra-virgin olive oil|
Remove the stones from the olives with a pitter or a sharp knife. Put in a food processor with the capers, anchovies, garlic and thyme, and whizz to a rough puree. Squeeze in the lemon juice and, with the motor still running, add the oil.
Alternatively, pound the garlic, anchovies, capers and thyme together in a pestle and mortar until smooth, followed by the olives, leaving these slightly more chunky, then gradually add the oil and lemon juice, pounding between pours.
Taste, and add pepper and more lemon juice if necessary.