Black Olive Tapenade

This works great as a dip with crackers and bread or to use as a spread on paninis. Enjoy!

• Ready In: 10 mins
• Serves: 10
• Yields: 2 cups

Ingredients

• 1  garlic clove, chopped
• 1 (8 ounce) can pitted black olives
• 2  anchovy fillets
• 1  teaspoon fresh thyme, chopped or 1⁄4 teaspoon dried thyme leaves
• 3  tablespoons lemon juice
• 2  tablespoons olive oil

Directions

1. Put all ingredients in food processor and pulse until it is a spreadable consistency.
2. Refridgerate for at least an hour before serving.