Tapenade

Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.

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  1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained
  
  


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  2 Tbs. capers, rinsed and drained
  
  


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  3 anchovy fillets, rinsed and patted dry
  
  


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  1 medium clove garlic, smashed and peeled
  
  


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  1 tsp. Dijon mustard
  
  


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  1-1/2 Tbs. fresh lemon juice
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.