You can buy jars of tapenade at some specialty markets, but Jody Adams prefers the taste of homemade.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 cup brine-cured green olives such as Cerignola or picholine, pitted
3 canned flat anchovies
1 tablespoon drained bottled capers
1/2 garlic clove, minced
2 tablespoons extra-virgin olive oil
Preparation
Pulse all ingredients in a food processor until finely chopped.
