Tapenade Recipe

Put olives, anchovies/nuts, capers and garlic in mortar, processor or blender and pound or process, but the paste should not be too finely ground. Put in a bowl and whisk the oil into the paste, little by little. Add lemon juice and herbs if wished and season to taste. Keeps for a few days in the fridge (keep covered).

* or kalamata olives but I use nicoise, as tapenade comes from Provence and Northern Italy