Homemade Olive Tapenade

WHIRL olives with parsley, oil, lemon juice, capers, garlic and thyme in a food processor until finely chopped, scraping down sides if needed. Season with fresh pepper. Refrigerate up to 2 weeks. Five ways to use it Provençal roast chicken: Spread 1 tbsp of any tapenade under the skin of bone-in, skin-on chicken breasts. Arrange on a baking sheet. Brush with oil. Season with salt and fresh pepper. Roast at 350F for 40 min. Simple pasta supper: Toss 250 g cooked tagliatelle with 1/2 cupSun-Dried-Tomato Tapenade. Sprinkle withfresh oregano. Crunchy crostini snacks: Slice a baguette into 1/4-in. slices and brush with olive oil. Broil until golden, flipping halfway through, 1 min. Spread with any tapenade. Bocconcini bites: Toss mini bocconcini with Black Olive Tapenade. Serve with toothpicks for a quickhors d’oeuvre at your next party. Savoury grilled steak: Season a 1.5-kg flank steak with salt andfresh pepper. Oil grill, then barbecue on medium-high, 4 to 6 min per side formedium-rare. Let steak stand 5 min. Spoonany tapenade over grilled steak. Servewith a side salad. Switch it up Three variations to suit every taste! 1. Green Olive Tapenade Omit black olives. Replace with 1 cup pitted green olives. Continue with recipe. 2. Sun-Dried-Tomato Tapenade Omit black olives, parsley and thyme. Replace with1 cup sun-dried tomatoes and 1/4 cup basil leaves. Continue with recipe. 3. Pimento Tapenade Omit black olives. Replace with 1/2 cup chopped roasted red peppers and 1/2 cup pitted green olives.