Tapenade

• Pitted black olives, salt-cured but unflavored
• Anchovy fillets, washed free of salt or oil-cured
• Capers
• Mild extra-virgin olive oil
• Salt and pepper to taste

1. Mash the olives, anchovies, and capers with a mortar and pestle, marble by tradition.
2. The rule of thumb is a little more olives than capers and anchovies, but adjust according to taste.
3. Add very little salt and pepper.
4. Drizzle in the oil until creamy.

black olives, anchovy fillets, capers, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/tapenade-40051 (may not work)