Chunky tapenade

The robust flavors of olives, capers and garlic make a delightful spread that takes you right to the south of France.

1 cup kalamata olives, pitted
2 tablespoons capers, drained and rinsed
2 cloves garlic, finely minced
1 teaspoon fresh thyme
2 tablespoons extra virgin olive oil

Place olives, capers, garlic and thyme in food processor. Pulse two or three times to combine. Pouring olive oil through feed tube, continue pulsing until mixture becomes well combined but still coarse. Alternatively, you can crush everything in a mortar and pestle.

Makes about 1¼ cups.