Black olive paste or tapenade

• 1 cup Spanish black olives.
  

• 2 cloves garlic, finely chopped.
  

• � cup freshly chopped continental (flat-leaf) parsley.
  

• 2 large sprigs rosemary, leaves stripped and finely chopped.
  

• 2 large sprigs thyme, leaves stripped.
  

• 1/3 cup extra virgin olive oil.
  

• freshly ground black pepper.
  

In a food processor blend all ingredients until fairly smooth.
Taste for pepper and pack into a small container.
Cover with some more extra-virgin olive oil before storing in the fridge.

Tapenade: add a couple of anchovy fillets, � cup capers (rinsed) and some lemon juice.

[Source: http://todaysapatheticyouth.blogspot.com/2006/12/black-olive-paste-or-tapenade.html]

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