John Besh’s Green Olive Tapenade

Ingredients

• 2
  
  cups pitted olives, black or green
  
• 2
  
  cloves garlic, peeled
  
• 2
  
  filets salt-cured anchovies
  
• 1
  
  tablespoon capers, drained
  
• 
  
  Leaves from 1 (or 2) sprigs fresh thyme
  
• 1/2
  
  cup olive oil
  

Directions

1. Combine the olives, garlic, anchovies, capers, and thyme in the bowl of a food processor and pulse until the olives are coarsely chopped.
2. With the machine running, slowly add the olive oil until it is all absorbed.