Tapenade

Tapenade is ubiquitous in Provence. There are many variations, but this is a good version. Try it as a topping for crostini.
  • 1 clove garlic
  • 1 (2-ounce) can anchovies, drained and bones removed
  • 1/4 cup capers, drained
  • 1 cup pitted black olives (Nicoise or Kalamata)
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • 1 tablespoon chopped parsley

In a mortar, crush the garlic and anchovies into a thick paste with a pestle.

In a food processor, place the crushed garlic and anchovies, the capers, olives, olive oil, lemon juice and parsley and process until very smooth.

Makes 1 cup.