Provençal Olive Tapenade with Toasted Walnuts

Ingredients

• 200 g black olives, pitted
• 50 g toasted walnuts
• 1 piece garlic clove
• 20 g capers
• 1 tsp fresh thyme
• 1 tbsp lemon juice
• 60 ml extra virgin olive oil
• to taste black pepper

Cooking instructions

1. Prepare Ingredients — Toast the walnuts in a dry pan over medium heat until golden and fragrant, then let them cool.
2. Combine Olives and Capers — Place the pitted black olives and capers into a food processor.
3. Add Flavorings — Add the peeled garlic clove, fresh thyme leaves, and toasted walnuts to the processor.
4. Blend Tapenade — Pulse the mixture while slowly adding lemon juice and olive oil until you reach a coarse but spreadable texture.
5. Season and Adjust — Season with black pepper to taste, blend briefly to combine, and transfer to a serving bowl.
6. Serve — Serve chilled or at room temperature with crusty bread or vegetable sticks.