You can buy jars of tapenade at some specialty markets, but Jody Adams prefers the taste of homemade.
Ingredients
Makes about 1 cup1 cup brine-cured green olives such as Cerignola or picholine, pitted
3 canned flat anchovies
1 tablespoon drained bottled capers
1/2 garlic clove, minced
2 tablespoons extra-virgin olive oil
Pulse all ingredients in a food processor until finely chopped.
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