Tapenade (Provençal Olive, Caper and Anchovy Paste)

Tapenade is a briny, rich olive paste from Provence, blended with capers and anchovies. It comes together in minutes in a food processor and turns simple bread or grilled fish into something special.

Ingredients

• 1 1/2 cups (200g) pitted black olives (such as Niçoise or Kalamata)
• 2 tbsp capers, drained
• 3-4 anchovy fillets
• 1 clove garlic
• 1 tbsp fresh lemon juice
• 1/3 cup (80ml) olive oil
• Freshly ground black pepper

Instructions

1. Combine the base
   In a food processor, combine olives, capers, anchovies, and garlic.
2. Pulse
   Pulse a few times until coarsely chopped.
3. Add lemon and oil
   Add lemon juice, then drizzle in the olive oil while pulsing, until a thick, slightly chunky paste forms.
4. Season
   Taste and add black pepper as needed; the olives and anchovies usually provide enough salt.
5. Serve
   Spoon into a bowl and serve with crusty bread, crudités, or as a topping for grilled fish.

Tapenade has been a staple of Provençal tables since Roman times, when olives were first pounded with vinegar and herbs.