Tapenade

• 1/2 cup black olives (nicoise, Nyon, or dry-cured), pitted and coarsely chopped
• 1 tablespoon capers, rinsed, drained, and coarsely chopped
• 2 salt-packed anchovies, soaked, boned, and chopped
• 1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a puree
• 1 savory sprig, leaves only, chopped
• 1/2 teaspoon brandy (optional)
• 1/4 cup olive oil
• Salt

1. Mix together: 1/2 cup black olives (nicoise, Nyon, or dry-cured), pitted and coarsely chopped, 1 tablespoon capers, rinsed, drained, and coarsely chopped, 2 salt-packed anchovies, soaked, boned, and chopped, 1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a puree, 1 savory sprig, leaves only, chopped, 1/2 teaspoon brandy (optional), 1/4 cup olive oil.
2. Taste and add, if necessary: Salt.
3. Let sit at room temperature for 30 minutes before serving to allow the flavors to marry.
4. Stir in 2 tablespoons roasted chopped almonds.
5. Add 1/4 teaspoon grated orange zest.
6. Substitute green olives or use a mixture of green and black.

black olives, capers, salt, garlic, only, brandy, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/tapenade-387096 (may not work)