Tapenade

Directions

1. 1
   Pit the olives.
2. 2
   If youre using oil-cured olives, you can simply squeeze out the pit; with brined olives you might have to flatten the olive with the side of a knife, which will split it and allow you to remove the pit.
3. 3
   Combine the olives, capers, anchovies, and garlic in a food processor or blender, along with some of the olive oil.
4. 4
   Pulse the machine once or twice, then add the remaining olive oil a bit at a time, pulsing between additions.
5. 5
   Do not keep the machine running; you want a coarse, chunky, uneven blendwhat youre trying to do is mimic the kind of paste youd get with a mortar and pestle (which you can certainly use, if you feel like it; I never would).
6. 6
   Add more olive oil if necessary to reach a nice pasty consistency; stir in the black pepper, then refrigerate or garnish if you wish and serve.
7. 7
   Milder in flavor and easier to make: Omit the anchovies, garlic, and capers; add a teaspoon or so of red wine vinegar and a pinch of dried thyme (or, if you have it, herbes de Provence).
8. 8
   Use good green olives; the large kind from Sicily are nice, as are the small kind from southern France.
9. 9
   Substitute canned tuna (in water or olive oil) for the anchovies, about 1/4 cup.
10. 10
    A little cumina teaspoon or sois pleasant here.