Saveur

MAKES 1/2 CUP

We love this tapanade spread on toast. 

1 clove garlic
1 anchovy filet
1 tsp. chopped, rinsed,
   salt-packed capers
1/2 cup chopped, pitted
   niçoise olives
1 tbsp. chopped parsley
1/4 cup extra-virgin olive oil
Juice from 1/4 of a lemon

1. Crush garlic and anchovy filet with a mortar and pestle, then mix in capers, olives, and parsley. Stir in olive oil, add lemon juice, and combine well with a fork.

This article was first published in Saveur in Issue #40