Olive Tapenade

I absolutely love tapas style eating and along with so many of my favourites, a tasty olive tapanade always wins me over.
Many olive tapanades contain anchovies;   not so good if one prefers a vegetarian option.
This recipe is just the one that will win your heart. Suitable for vegetarians and vegans…. You’ll be hooked!
200 gr pitted kalamata & green olives (100g each)
2 tablespoons capers, rinsed under running water
1 heaped teaspoon crushed garlic
juice of half a lemon
2 tablespoons fresh thyme, leaves only (no stalks)
5 tablespoons olive oil
Add all the ingredients to food processor or jug-style blender. Pulse at first before blending to coarse consistency. Serve with a drizzle of olive oil and a few capers to finish!