Provencal Black Olive Tapenade with Sun-Dried Tomatoes

Ingredients

• 200 grams black olives, pitted
• 100 grams sun-dried tomatoes
• 30 grams capers
• 2 pieces garlic cloves
• 60 milliliters extra virgin olive oil
• 15 milliliters fresh lemon juice
• 1 teaspoon fresh thyme leaves
• to taste black pepper
• to taste sea salt

Cooking instructions

1. Prepare Ingredients — Pit the black olives if they are not already pitted. Roughly chop the sun-dried tomatoes.
2. Combine Ingredients — In a food processor, combine black olives, sun-dried tomatoes, capers, peeled garlic cloves, and fresh thyme leaves.
3. Pulse to Desired Texture — Pulse the mixture several times until it reaches a coarse, slightly chunky paste. Do not over-process into a smooth puree.
4. Add Olive Oil and Lemon Juice — While pulsing, slowly drizzle in the extra virgin olive oil and fresh lemon juice until the tapenade holds together but is still spreadable.
5. Season — Taste and season with sea salt and freshly ground black pepper as needed.
6. Serve or Store — Transfer the tapenade to a serving bowl. Serve with crusty bread or crackers immediately, or refrigerate covered for up to 3 days.