Recipe for Tapinade (Olive Paste)

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Yield:

Ingredients:

Amount	Ingredient
1 pch	thyme
	Piece of bay leaf
500 gm	/1 lb black olives
125 gm	/4 oz. Capers rinsed
1 clv	garlic crushed
2 x	tinned anchovy fillets (or paste to taste)
	Pepper or a pinch of mustard
4 tsp	or rum or to taste

Instructions:

Instructions: Pit the olives. Chop and pound or blend the ingredients to a soft smooth paste in a food processor. (If the capers are preserved in vinegar, they are best soaked in water for 30 minutes before using.)

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