Tapenade / Olive Tapenade

Enjoy this Provencal classic at home! But wrap it tightly if you try to transport it to your friend’s next dinner party, or you could end up with an olive-soaked bag, a fate that has befallen many an unlucky tourist.

20 pitted kalamata olives, coarsely chopped
1 Tbsp. rinsed, drained, and chopped capers
1 tsp. fresh lemon juice
2 tsp. olive oil
1/2 tsp. anchovy paste (optional)
Fresh cracked black pepper

Mix well. Refrigerate and use within two weeks. Use as a spread for hors-d’œuvres.