In food processor, combine 2 cups pitted black olives, 2 peeled and minced garlic cloves, 1 tablespoon drained capers, 4 anchovy fillets, 1 to 2 tablespoons olive oil, 1 to 2 tablespoons lemon juice, 1 teaspoon Dijon mustard and 1/2 teaspoon dried thyme leaves; cover and process, pulsing machine on and off, until mixture forms a paste. Use as a spread for toasted French bread, crackers or slices of raw vegetables. Toss a spoonful or two with hot cooked pasta or spread on fish steaks or fillets before broiling or baking.