Black olive tapenade

Ingredients

• 12 ounces Canned pitted black olives, drained
  
• 2 Cloves fresh garlic, peeled
  
• 1 tablespoon Grainy mustard
  
• 2 Anchovy fillets
  
• 1 tablespoon Fresh thyme leaves chopped
  
• 2 tablespoons Capers drained
  
• 1/4 Preserved lemon(or juice from a half lemon)
  
• Salt
  
• Pepper
  
• 4 tablespoons Olive oil
  

Directions

1. Combine all ingredients, except for olive oil, in a food processor. Run food processor while pouring in olive oil. Process until tapenade is a caviar type consistency. Serve immediately or store in air tight container and refrigerate.