Tapenade

• 9 oz (250g) Mediterranean black olives, pitted
• 1 1/2 tbsp nonpareil capers, drained and rinsed
• 2 large garlic cloves
• 4 anchovy fillets in olive oil, drained
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1/4 tsp crushed hot red pepper

1. Pulse the olives, capers, garlic, anchovies, thyme, and rosemary in a food processor or blender until finely chopped.
2. Add the lemon juice, olive oil, mustard, and hot pepper and process to form a thick paste.
3. Serve in a small bowl with slices of toasted French bread.

mediterranean black olives, nonpareil capers, garlic, anchovy, thyme, rosemary, lemon juice, extra virgin olive oil, mustard, hot red pepper

Taken from www.cookstr.com/recipes/tapenade (may not work)