Original Provencale Black Tapenade

• 400 g pitted black olives
• 50 g canned tuna in brine, rinsed
• 2 -3 cloves garlic
• 8 anchovy fillets
• 1 tablespoon capers
• 1 teaspoon fresh thyme
• 100 ml olive oil
• 1 pinch pepper

1. Put all ingredients except olive oil in a food processor, process until well blended and homogeneous.
2. Slowly add oil in a stream while processing on low speed, as for a mayonnaise, until you have a spreadable consistence.

black olives, tuna, garlic, anchovy, capers, thyme, olive oil, pepper

Taken from www.food.com/recipe/original-provencale-black-tapenade-90400 (may not work)