Tapenade

If the Pitted Black Olives or Capers are very salty, rinse them briefly and drain well, then pat dry.

Add them to a food processor along with the Anchovy Fillets, peeled Garlic and a few grinds of Black Pepper.

Pulse in short bursts until the mixture is coarsely chopped — aim for a paste with a bit of texture rather than completely smooth.

With the processor running, drizzle in the Extra-Virgin Olive Oil until the tapenade reaches a spreadable, slightly glossy consistency.

Stir in the Lemon Juice to taste, then adjust seasoning with additional pepper or a few more capers if you want more brininess.

Transfer to a bowl and serve immediately with crusty bread, crackers or raw vegetables, or refrigerate in an airtight container for up to a week to let the flavors meld.