Olive Tapenade

• 3/4 cup pitted Nicoise olives
• 2 garlic cloves
• 2 tablespoons capers, drained
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons anchovy paste
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Coarsely chop the olives, garlic and capers together on a cutting board. Scrape into a mortar and add the marjoram and thyme. Crush with a pestle, scraping down the sides as needed, until a chunky paste forms. You may also grind these ingredients together in a food processor

Add the mustard, anchovy paste and lemon juice. Continue stirring until the mixture forms a thick paste. Drizzle in the olive oil and continue mixing until the tapenade is spreadable.

Season to taste with salt and pepper. The tapenade should be salty, but not overly so. Serve with baguette slices or crudite.

Leftovers may be covered and refrigerated up to 3 days. Return to room temperature before serving.