AUTHENTIC TAPENADE PROVENCALE

After "inventing" my easier version (below) of this traditional Mediterranean black olive spread, I had a chance to taste the real stuff. Here's a recipe from our Beatrice, our guide in Provence.

1/2 pound large Greek-style black olives
Pinch each of coarse salt and cayenne
4 anchovy fillets, preserved in olive oil (do not use)
1 teas. of fresh thyme leaves, chopped
1 garlic clove, pressed
Olive oil 

Pit the olives. In a food processor, reduce the olives, anchovies, capers, garlic, salt, cayenne and thyme to a coarse puree. Add the olive oil and process only until the mixture is homogenous, several seconds.
Spatula the tapenade into a bowl and serve with baguette slices or add to a salad vinaigrette.


MARY'S QUICK VERSION: Drain two cans of pitted black olives. Put in food processor with crushed garlic clove or two, about four leaves of fresh basil, salt (optional) and pepper to taste. Chop very fine. Sometimes I add a couple teaspoons of olive oil to blend.