TAPENADE
See also: Article on Provence cooking
8 oz. black, pitted olives
2 oz. capers
1 can (2 oz.), anchovies, drained
5 cloves garlic
Juice of half a lemon
Olive oil as needed
Puree all the ingredients in a food processor except the olive oil first. Then add the olive oil in a thin stream until a spreadable paste is achieved. Other additions to the tapenade include sun-dried tomatoes and various herbs. Like aioli, it is served with meat, fish, vegetables, or on toasted bread. Tapenade can also be used as a filling. Take a paillard, (a thin slice of meat), such as a cutlet or a chicken breast that you've pounded thin, roll it with a tapenade stuffing and then sauté.
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