tapenade

• 1 lb large plump ripe olives (they should be slightly wrinkled, cured in oil rather than brine)
• 1 (2 ounce) can anchovies packed in oil
• 2 cloves garlic, peeled and slightly crushed
• 3 tablespoons capers, preserved in vinegar,well drained
• 3 tablespoons best quality extra virgin olive oil
• fresh ground black pepper

1. Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed.
2. Put the olive meat into a food processor fitted with the metal blade.
3. Add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill.
4. Pulse with on/off switch to blend the ingredients together all at once.
5. Keep this preparation brief so that the puree retains a coarse texture.
6. Tips: 1.
7. To store the Tapenade for future use, pack it in small jars (preferably glass).
8. Cover jars tightly and refrigerate.
9. I've known it to keep as long as 2 months.

plump ripe olives, anchovies, garlic, capers, olive oil, fresh ground black pepper

Taken from www.food.com/recipe/tapenade-70118 (may not work)