Tapenade: Savory Provençal Olive and Caper Spread

Drain the pitted black olives and capers thoroughly, ensuring no excess liquid remains.

Peel and roughly chop the garlic cloves.

Combine the drained olives, capers, chopped garlic, fresh thyme leaves, Dijon mustard, and freshly ground black pepper in a food processor.

Pulse the ingredients a few times until they are roughly chopped and beginning to come together.

With the food processor running, slowly drizzle in the extra virgin olive oil and fresh lemon juice until the mixture forms a coarse, rustic paste. Be careful not to over-process; a slightly chunky texture is desired.

Taste the tapenade and adjust seasoning if necessary. Depending on the saltiness of your olives and capers, you might not need to add more salt.

Transfer the tapenade to a small bowl. Serve immediately with crusty bread, crackers, or fresh vegetables, or store for later enjoyment.