We love this tapanade spread on toast.
Yield: makes 1/2 Cups
- 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
- 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.