Olives101.com

• 1 cup Spanish black olives.
• 2 cloves garlic, finely chopped.
• ½ cup freshly chopped continental (flat-leaf) parsley.
• 2 large sprigs rosemary, leaves stripped and finely chopped.
• 2 large sprigs thyme, leaves stripped.
• 1/3 cup extra virgin olive oil.
• freshly ground black pepper.

In a food processor blend all ingredients until fairly smooth.
Taste for pepper and pack into a small container.
Cover with some more extra-virgin olive oil before storing in the fridge.

Tapenade: add a couple of anchovy fillets, ¼ cup capers (rinsed) and some lemon juice.

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