By Mushira Abdel-Malak Makes 1 1/2 cups Ingredients: 400 gms Kalamata olives (pitted) 2 anchovy fillets in oil (drained) 2 tbsps capers in brine (rinsed, squeezed dry) 1 tbsp lemon juice 1 tbsp brandy (optional) 2 tsp chopped fresh thyme 2 tsp Dijon mustard 1/4 cup extra virgin olive oil Black pepper Method: Process all ingredients together in a food processor until they form a smooth consistency. Season with freshly ground black pepper. Spoon into sterilised, warm glass jar. Seal and refrigerate for up to 4 weeks. To prepare a sterilised jar: Preheat oven to 120 degrees. Wash the jar and its lid in hot soapy water and rinse with hot water. Put the jar (uncovered) and lid, in the oven for 20 minutes, or until fully dry. Do not dry with a tea towel. Serve tapenade with toasted crusty bread or as a stuffing for hard- boiled eggs cut in halves and spread on top. 33
