Classical Provençal Tapenade (Oceania)

1/3 cup capers

10 anchovy fillets, in oil

6 cloves garlic

1¾ cups pitted black olives

1 teaspoon herbes de Provence

Juice of 1 lemon

Freshly ground black pepper

Extra virgin olive oil

Ensure the capers and anchovies are well drained. Combine the garlic, capers and anchovies in a food processor. Pulse to combine. Add the olives and pulse again. Add the herbes de Provence and lemon juice. Pulse the mixture once more. Season to taste with pepper.

While pulsing, gradually add olive oil in a slow stream just until the tapenade is spreadable. Mixture should be well blended but not puréed. Spread on toasted baguette slices and serve. Provence is a celebrated culinary region with an abundance of fruits, herbs, vegetables and fish. The olives along the Cote d’Azur benefit from the sunny, dry, salty sea climate, so olive tapenade is a savory specialty of the region.