Black Olive Tapenade

• 1 garlic clove, chopped
• 1 (8 ounce) can pitted black olives
• 2 anchovy fillets
• 1 teaspoon fresh thyme, chopped or 14 teaspoon dried thyme leaves
• 3 tablespoons lemon juice
• 2 tablespoons olive oil

1. Put all ingredients in food processor and pulse until it is a spreadable consistency.
2. Refridgerate for at least an hour before serving.

garlic, black olives, anchovy, fresh thyme, lemon juice, olive oil

Taken from www.food.com/recipe/black-olive-tapenade-429647 (may not work)