Porcini mushroom olive tapenade

Ingredients

• 30 g dried porcini mushrooms
• 100 ml warm water (for soaking mushrooms)
• 150 g mixed olives (black and green), pitted
• 2 tablespoons capers, rinsed
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and black pepper, to taste