Clinton Kelly's Olive Tapenade
- 2 6- ounce cans Dry Weight Black Olives (or Green Olives; pitted and drained)
- 2 Garlic cloves (minced)
- 3 sprigs of Thyme (leaves picked)
- 1 Lemon (zest and juice)
- 1 small Shallot (minced)
- 1/4 cup Olive Oil
- Salt and Pepper to taste
- Add the first five ingredients to a food processor. Pulse and drizzle in the olive oil.
- Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.