KALAMATA OLIVE TAPENADE

1 jar Kalamata Olives

50g capers

2 garlic cloves

1 – 2 tbsp extra virgin olive oil

½ tsp dried thyme leaves

½ fresh lemon, juice only

fresh ground pepper, to taste

1. Combine olives, capers and garlic in a blender and process until well mixed, then add thyme & pepper.
2. While the processor is running add the lemon juice, stop to scrape sides of bowl and then add olive oil with the processor running.
3. Store in refrigerator. Take out about 30 minutes before serving to bring to room temperature.
4. Spread on toasted Elviart traditional pita bread, baguette, crackers or as a dip with grissini and raw vegetables.