Olive Tapenade

1/2 lb good black olives,such as kalamata, pitted and -diced
3 Tbsp capers,drained
8 anchovy fillets
1 garlic clove,minced
1/2 cup good olive oil
1 Tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp minced fresh thyme leaves
1 Tbsp chopped fresh parsley leaves
1 baguette,sliced and toasted

Combine the olives, capers, anchovies and garlic in a food processor
fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon
juice, mustard, thyme and parsley and process until chunky.
Serve on toasts.


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