How to make Tapenade

• Put the anchovies, capers and olives into a blender, and chop for a minute or so.

• With the motor running, gradually add the olive oil in a thin constant stream, then add the lemon juice.

• Transfer to a bowl and chill until needed. Serve on freshly toasted slices of baguette.

Note? Tapenade makes a good spread with other ingredients on sandwiches such as muffuletta, panini or focaccia; it can also be used as a condiment. It will keep for up to 2 weeks stored in a glass screwtop jar in the refrigerator.