Olive & walnut tepenade

This is another recipe from the days of house parties. I often experiment with various dressings/sauces and various things that can go well with ...anything - bread, crackers or to add a flavour to a plate. This was a nice experiment of doing a variation of a traditional olive tepenade - which is often too salty for my taste. Here walnuts really give this a great flavour.

You will need:
1 cup of black pitted olives
1 handful (about 1/3 of a cup) of crushed walnuts.
Olive oil
Herbes de Provence or Italian seasoning. You can also use marjoram, or basil, or oregano or even lavender on their own.

Blend the olives and the nuts in a blender or with a blender stick. It should be a smooth consistency - you can add more walnuts if the mixture is too thin.
Pour in a little olive oil - depending on your taste.
Add a generous pinch of spices. Herbes de Provence is quite a mild spice, so you add as much as a tablespoon or more.

Refrigerate - and serve with bread, crackers or try with a spoon;)