Instructions: Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.

This recipe yields about 3/4 cup.

Comments: Tapenade is a flavorful condiment that originated in the Provence region of France. Its traditionally made with olives, anchovies, capers, garlic, and lemon juice. Extremely versatile, it is delicious served with hors doeuvres such as crudites, crackers, or fresh, crusty bread part; it also adds enormous flavor to a main course such as meat or fish. For this recipe, Martha uses Bella di Cerignola, enormous blue-green, southern Italian olives that are ash-cured to produce sweet, dense, vegetable-like flesh. This variety is hard to pit, so its best to just cut the meat from the pit with a paring knife.

Yield: 3/4 cup

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