Tapenade
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.
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