Olive tapenade

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.\

• Alain Ducasse

1 What you need

• Foodprocessor
• Jar with an airtight lid

1.1 Utensils

1.2 Ingredients

• 1 glass of olives (around 300 grams without pits)
• 1 tbsp. capers
• 1 tbsp. sardines
• 2 garlic cloves
• Finely grated zest of 1/4 lemon
• 1.5 dl. of cold pressed olive oil
• 2 teaspoons dried thyme
• Salt
• Freshly ground pepper

2 What you need to do

• Remove the stones from the olives
• Put all the ingredients in the food processor
• Blend thoroughly until the mass is smooth but still has texture
• Pour the mass in the jar and store cool until ready for use