Uncle Charlie’s Kalamata Tapenade

by Mark Finch

Here’s a simple and delicious tapenade that’s perfect with grilled leg of lamb.

Ingredients:
1 clove garlic, chopped
1 3/4 cups whole kalamata olives, pitted
1 2-oz.can anchovy fillets, rinsed
2 Tbs. capers
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
3 Tbs. lemon juice
4 Tbs. olive oil

Preparation:
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Source: figandplum.com.