Tapanade - let's pretend there's a lot more summer

 

200g whole black olives, preferably niçoise or kalamata, I use pitted
3 tbsp capers, well rinsed if packed in salt
2 anchovies, well rinsed, roughly chopped
1 fat clove of garlic, crushed
2 tsp fresh thyme, chopped
Juice of ½ lemon
5 tbsp extra-virgin olive oil

Put the olives in a food processor with the capers, anchovies, garlic and thyme, and whizz to a rough puree. Squeeze in the lemon juice and, with the motor still running, add the oil. 

Alternatively, pound the garlic, anchovies, capers and thyme together in a pestle and mortar until smooth, followed by the olives, leaving these slightly more chunky, then gradually add the oil and lemon juice, pounding between pours.

Taste, and add pepper and more lemon juice if necessary.

I double the recipe as it keeps for ages in the fridge.