Serve this tapenade on bruschetta or as a sandwich spread.
Ingredients
5 tablespoons drained capers
1/2 cup pimiento-stuffed green olives (a 3-ounce jar)
2 flat anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil
Directions
In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)
