• 2 cups pitted olives (Nyons or Kalamata olives work well, but do try with other varieties for different taste experiences)
• 2 tablespoons capers
• 2 anchovies (optional)
• 1 clove garlic, crushed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• pepper

Place olives, capers, anchovies and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Stir in the lemon juice and season to taste with pepper.

If you place the tapenade in a sterile jar and cover it with a thin layer of olive oil, you can keep it in the refrigerator for up to two weeks.

Makes about 1 cup.