Tapenade

Method

1. 1 To remove the pits from black olives, press a wide-bladed knife against the fruit to crack it open, then pull out the pits.
2. 2 Rinse capers to remove excess salt; the name tapenade comes from tapeno, meaning capers in Provence, so this ingredient should not be discarded.
3. 3 Grind the olives, capers, anchovies, and garlic in a mortar until they form a coarse, fibrous mass, not a fine powder.
4. 4 Pour in the olive oil little by little and mix by hand until a glossy layer forms.
5. 5 Squeeze in some lemon juice, sprinkle with thyme, and let it sit for 15 minutes before spreading it on toasted bread.