Provencal Olive Tapenade with Sun-Dried Tomatoes

Ingredients

• 200 g black olives, pitted
• 80 g sun-dried tomatoes
• 30 g capers, rinsed
• 2 pieces fresh garlic cloves
• 60 ml extra virgin olive oil
• 15 ml fresh lemon juice
• 1 tsp fresh thyme leaves
• to taste freshly ground black pepper

Cooking instructions

1. Prepare ingredients — Rinse the pitted black olives and capers. Peel the garlic cloves.
2. Combine in food processor — Add the black olives, sun-dried tomatoes, capers, garlic, fresh thyme, and lemon juice to a food processor.
3. Blend the mixture — Pulse the ingredients until coarsely chopped with a chunky texture, scraping down the sides as needed.
4. Add olive oil and season — With the processor running, slowly drizzle in olive oil until the mixture comes together smoothly but still textured. Season with fresh ground black pepper to taste.
5. Adjust seasoning and serve — Taste and adjust seasoning if necessary. Transfer to a serving bowl and serve at room temperature with crusty bread or crackers.