Olive Anchovy Caper Spread (French Tapenade)

Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.

6 cloves garlic, finely chopped
⅓ cup capers, rinsed and patted dry
6 fillets anchovy, finely chopped and patted dry
1¾ cups black olives, pitted, such as Nyons, Niçoise or Kalamata
1 tsp. fresh thyme, finely chopped
½ lemon juice, freshly squeezed
1 Tbsp. black pepper, freshly cracked
¾ cup extra-virgin olive oil
2 tsp. Dijon mustard

Place all the ingredients into a food processor and season with pepper.

Add olive oil in a steady stream and process until it has become a thick, spreadable paste.

Serve in a bowl and use as a spread for crudités, crackers, crostini, breadsticks, etc..

Makes about 1 cup.