You can use tapenade in sandwiches, as a dip or dress grilled fish, spread on toast as an appetizer, or swirl into vegetable soup. The powerful flavors of Provence—olives and garlic—plus oil-packed anchovies, give it its singular Mediterranean esprit.
2 cups nicoise olives, pitted
6 anchovy fillets, packed in oil
1 garlic clove
Juice of 1 lemon
½ cup extra-virgin olive oil
1 tablespoon drained capers
In a food processor or blender, put the olives, anchovies, garlic, and lemon juice. With the on/off button, start pureeing the mixture, adding the olive oil gradually, and pulsing the machine, until you have a past as thick as mayonnaise. Scrape the Tapenade out of the processor into a bowl, and stir in the capers. Keep covered in the refrigerator for 1 month.