Tapenade

• 1/2 pound black olives, pitted, drained of their liquid
• 4 anchovy fillets
• 2 tablespoons capers, drained
• 1 garlic clove, peeled
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon grated orange zest
• 8 sprigs of thyme, leaves only
• 4 tablespoons olive oil

Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.