French Olive Spread (Tapenade)

Very Easy
Makes 1 1/2 cups

1/2 lb. pitted black Mediterranean-style olives

4 tsp. capers, drained

4 anchovy fillets

1 garlic clove, finely minced

1/4 tsp. dried thyme

1/4 cup olive oil


Coarsely chop all ingredients together in a food processor; serve with fougasse or any flatbread you like. Stores well in the fridge for up to 1 week.

Recipe from "Artisan Pizza and Flatbread in Five Minutes a Day" (Thomas Dunne Books / St. Martin's Press, 2011), courtesy of Jeff Hertzberg and Zoƫ Francois.