Debate in Guardian today,I'm going to try and source the gear and make some

Felicity Cloake's perfect tapenade.

Makes 1 smallish bowl (a little goes a long way)
200g whole black olives, preferably niçoise or kalamata
3 tbsp capers, well rinsed if packed in salt
2 anchovies, well rinsed if packed in salt, roughly chopped
1 fat clove of garlic, crushed
2 tsp fresh thyme, chopped
Juice of ½ lemon
5 tbsp extra-virgin olive oil

Remove the stones from the olives with a pitter or a sharp knife. Put in a food processor with the capers, anchovies, garlic and thyme, and whizz to a rough puree. Squeeze in the lemon juice and, with the motor still running, add the oil.

Alternatively, pound the garlic, anchovies, capers and thyme together in a pestle and mortar until smooth, followed by the olives, leaving these slightly more chunky, then gradually add the oil and lemon juice, pounding between pours.

Taste, and add pepper and more lemon juice if necessary.

Tapenade: the perfect partner for an aperitif, or a waste of good olives? What else do you put in it (David Lebowitz has an intriguing fig version I'm dying to try), and if not, what do you prefer to serve with drinks – homemade pork scratchings? Spicy pickled eggs? Or something else entirely?

Not much Thyme on my hand so it'll have t be dried stuff