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1
Place the hiziki in a large bowl and pour enough boiling water on top to cover it by 2 inches.
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2
Let sit until tender and pliable, 10 to 20 minutes, stirring once or twice.
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3
Drain thoroughly.
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4
With the motor of the food processor running, pop the garlic into the feed tube and chop.
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5
Add the hiziki, olives, capers, and oil.
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6
Process to create a coarse paste, scraping down the sides of the bowl as needed.
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7
Add enough lemon juice and salt, if needed, to give the tapenade an assertive flavor.
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8
(The amount youll need will depend upon the saltiness and flavor of the olives and capers; Ive added as much as 1 teaspoon of salt and 2 tablespoons of lemon juice.)
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9
If serving as a dip, thin the mixture slightly with olive oil, if necessary.
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10
Transfer to a bowl and garnish with thyme.
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11
Other Ideas:
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12
For a pleasing appetizer, set small mounds of tapenade in the center of plates and surround them with Slow-Roasted Tomatoes and Fennel.
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13
Serve with sliced, toasted baguette.
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14
Use a tablespoon or two of tapenade as a flavor booster in soups and stews.
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15
Thin the tapenade with olive oil and/or a tablespoon or two of pasta cooking-water, and toss with hot pasta.
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16
Add chopped fresh thyme, parsley, or basil, if you wish.
