Tapenade

This robust paste of olives and garlic is a must at any Provençale meal. For a true Provençale flavor, use marinated olives from Provence or Greece (like Kalamata olives). Use the standard, canned black olives only in a pinch.

Ingredients

3 cups black olives, pitted
8 cloves garlic
4-5 anchovy filets, or 1 tablespoon anchovy paste
1 tablespoon capers
2-3 teaspoons fresh basil
1/2 teaspoon fresh thyme
1/4 cup olive oil
pepper to taste

Put all the ingredients into the processor and buzz up to a rough paste. Use on hard-crust french or soft-crust rosemary sourdough for a real treat.