Homemade Black Olive Tapenade

👨‍🍳 Method

1. 1
   Drain the olives and capers and pat lightly dry.

   Colander
2. 2
   Grind the olives and capers in a food processor with the garlic, anchovies, mustard, lemon juice and black pepper in short pulses, to a coarse, even texture.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Add the olive oil gradually, while blending in a food processor, until a coarse paste forms, before it turns smooth.

   ⚙ Fat in a Thin StreamFood processor

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4. 4
   Add the thyme and stir.