Use this tapenade as a dip or a sandwich spread. It can be used in a wrap or with hummous and pitta bread.

8 oz black olives, stoned

3 garlic cloves

3 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1 tablespoon lemon juice

2 tablespoons fresh flat parsley, finely chopped

or 1 level teaspoon fresh thyme leaves.

I find this makes great tapenade, but you might like to experiment with adding optional extras like:

2 teaspoons minced lemon peel and/or

2 tablespoons capers, rinsed and drained

Some people like the addition of a chopped anchovy.

Method:  blend in food processor all except the herbs, which can be scattered over the tapenade, or mixed in.