KALAMATA TAPENADE

(Makes about 2 cups)

250 GRAMS OF PITTED KALAMATA OLIVES

2 TEASPOONS OF FINELY CHOPPED GARLIC

1/4 OF A WHITE ONION, FINELY CHOPPED

4 ANCHOVY FILLETS

1TABLESPOON OF BABY CAPERS

1/4 TEASPOON OF GROUND CAYENNE CHILLIES

A FEW SPRIGS OF FRESH THYME

JUICE OF HALF A SMALL LEMON

50 MLS OF EXTRA VIRGIN OLIVE OIL

Check the olives to make sure there are no seeds. Pull the leaves off the sprigs of thyme. Place all the ingredients, except for the oil, in a blender. Pulse until the ingredients are mixed together but still chunky. Turn motor on low and drizzle oil into the blender until the ingredients are finely chopped, but not puréed. Refrigerate up to 2 weeks.

KALAMATA TAPENADE