Tapanade, PFI-style

June 13, 2009

2 cups Black Provincal Olives (with thyme), pitted – available at our olive counter
3 each
3 TBLSP d’Amico Capers in Salt, rinsed and dried
2 TBLSP Fresh Lemon Juice
2 or 3 cloves garlic
2 tsp fresh thyme or 1 tsp dry thyme leaves
3 TBLSP Olive Oil (French, such as Arnaud, or Sicilian, such as Partana, if you prefer a bit more bite)
salt and pepper to taste

Combine the first 6 ingredients in the bowl of a food processor fitted with the metal blade. Pulse until the mixture is well-chopped but still coarse. Add the olive oil with the food processor running. Stop processing when you have acheived a coarse paste. Salt and pepper to taste.

makes about 2 3/4 cups

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