Olive and thyme tapenade - Hail Mary Food of Grace

Ingredients

• 1-6 ounce jar kalamata olives, pitted and rinsed
• 1/4 cup olive oil
• 1 tablespoon lemon, juiced
• 1-tablespoons capers, rinsed
• 1 each clove garlic, minced
• ½ to 1 teaspoon thyme, minced
• 6 each small sprig of thyme for garnish
• 12 each lemon zest strips
• A pinch Kosher salt to taste