Tapenade is a classic of Provencal cuisine. It is ideal as an aperitif on a slice of toasted baguette!
If you are using black olives with pits, start by removing the pits.
Then mix the olives, anchovy fillets, capers, peeled garlic clove, juice of the half lemon and olive oil. Add a pinch of salt.
Blend everything together until you have a smooth paste. Pour into a small bowl and add a final drizzle of olive oil.