Provencal Tapenade

• 400 g kalamata olives, pitted
• 4 garlic cloves, crushed
• 2 anchovy fillets, in oil, drained
• 2 tablespoons capers, in brine, rinsed and squeezed dry
• 2 teaspoons thyme, chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 60 ml olive oil
• 1 tablespoon brandy (optional)
• fresh ground black pepper, to taste

1. Process all the ingredients in a food processor until they form a smooth consistency.
2. Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
3. Serve with fresh or toasted bread.
4. Notes: To prepare a sterilised jar, preheat the oven to 120u0b0C (250u0b0F/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.

kalamata olives, garlic, anchovy, capers, thyme, mustard, lemon juice, olive oil, brandy, fresh ground black pepper

Taken from www.food.com/recipe/provencal-tapenade-136636 (may not work)