Tapenade

Tapenade
Makes 1 jar
This salty, buttery, black olive spread is a staple in most Mediterranean pantries. Great in sandwiches, on slices of toasted baguettes with warm brie, or in puff pastry pinwheels. The uses are limitless! Make sure to use a good quality olive as this will be the predominant flavor. You can swap out other ingredients as you please but the recipe itself is very well balanced and yields a perfect tapenade in my mind.

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

Store in a jar in the refrigerator for up to a month.