Tapenade
1-1/2 cups (about 1/2 pound) salt-cured black olives, pitted
16 anchovy fillets
3 tablespoons capers, rinsed and 1/2 teaspoon minced fresh thyme
1-2 tablespoons extra-virgin olive oil
Traditionally, this spread is made with a mortar and pestle, pounding the ingredients until they form a smooth paste. The process can also be accomplished in a blender, however. Put the olives, anchovies, capers and thyme in a blender along with the olive oil and puree until smooth. If you are not using it immediately, put the puree in a jar, cover tightly and store in the refrigerator, where it will keep for up to three months.
Source: "Olives, Anchovies and Capers: the Secret Ingredients of the Mediterranean Table" by Georgeanne Brennan (Chronicle Books, 2001).