Tapenade

• 3/4 cup pitted Nicoise olives
• 1 small clove garlic
• 1 salt-packed anchovy, rinsed, bones removed
• 2 teaspoons salt-packed capers, rinsed, drained, and coarsely chopped
• 1 tablespoon chopped flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, for juicing

1. Chop two-thirds of the olives coarsely, and chop the remaining third finely.
2. Using a mortar and pestle, pound the garlic, anchovy, and half the capers to a paste.
3. Stir in the olives, remaining capers, parsley, and olive oil.
4. Season with a squeeze of lemon, to taste.

nicoise olives, clove garlic, salt, salt, flatleaf parsley, extravirgin olive oil, lemon

Taken from www.epicurious.com/recipes/food/views/tapenade-390935 (may not work)