200gpitted black olives - drained and rinsed in cool water to remove excess salt
1medium clove garlicminced
2Tbspextra virgin olive oil
2Tbsplemon juice - or more to taste
2tspGiNiT Thyme
Instructions
After draining the brine off olives, rinse well in cool water to remove excess salt and drain. Place olives and other ingredients into a blender or food processor and pulse until the olives are cut into small pieces, or smooth - personal preference prevails.
Notes
Serving Suggestion:Tapenade - such a beautiful accompaniment. It is great as a dip on a mezze platter, over baked potatoes with a spoon of sour cream / thick yoghurt or anywhere you need the rich saltiness of olives.Note:Tapenade traditionally makes use of capers and anchovies. In all the years we have made tapenade, we have not ever harmed a caper or an anchovy in the making thereof. :) Often times, rosemary is also included in tapenade, but due to our GiNiT Spices containing juniper, which has similar piney notes, we omit the rosemary from our tapenade.