Recipe of the Month,
November, 2017
                
                        
                ED’S TAPENADE

1 pound black or kalamata olives, pitted and drained of liquid
4 anchovy fillets, well drained
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated lemon zest
2 teaspoons fresh thyme
4 tablespoons olive oil

Place all ingredients except olive oil in a food processor and pulse to
blend. Add the olive oil and pulse a few more times to form a coarse
paste.

Serve with toasted bread, pita bread, or crackers. It’s also great
served with goat cheese.

Makes 1 1/2 cups.