Black olive paste or tapenade
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.