Tapenade

Directions

1. 1
   Mix together: 1/2 cup black olives (nicoise, Nyon, or dry-cured), pitted and coarsely chopped, 1 tablespoon capers, rinsed, drained, and coarsely chopped, 2 salt-packed anchovies, soaked, boned, and chopped, 1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a puree, 1 savory sprig, leaves only, chopped, 1/2 teaspoon brandy (optional), 1/4 cup olive oil.
2. 2
   Taste and add, if necessary: Salt.
3. 3
   Let sit at room temperature for 30 minutes before serving to allow the flavors to marry.
4. 4
   Stir in 2 tablespoons roasted chopped almonds.
5. 5
   Add 1/4 teaspoon grated orange zest.
6. 6
   Substitute green olives or use a mixture of green and black.