Kalamata Olive Tapenade

This tasty French spread can be used with grilled chicken or fish, vegetables, fruit, salads or slathered on crackers. I've been enjoying it with toast, pears and blue cheese. There are many versions of tapenade depending on where it's made, but it always contains olives, usually black, sometimes green.

The very first time I made this, I didn't have a food processor, so I spent a good 25 minutes or so, pounding it in a mortar with a pestle. Now, I toss everything into the bowl of a food processor and it's ready in minutes.

1 cup pitted kalamata olives, drained
1 tbsp anchovy paste (optional)
2 tsp capers, drained
1/4-1/2 small clove garlic
1/2-1 tsp fresh lemon zest
the leaves from a small sprig of fresh thyme
salt (if not using anchovy paste) and freshly ground black pepper, to taste
1-2 tbsp olive oil

Place the olives, anchovy paste, capers, garlic, lemon zest, thyme and black pepper into the bowl of a food processor. Pulse until everything is smooth. Check and adjust the seasoning.

With the motor running, drizzle in the oil until you have a consistency you like.

This will keep refrigerated for about two weeks.