Tapenade, an intensely flavored purée of black olives, anchovies, and seasonings, pairs well with meat, especially beef and lamb. It adds a deep, rich, slightly pungent flavor, and is wonderful to have on hand to put on sandwiches, pair with charcuterie plates, or use as a dip.
- 1Put all of the ingredients in a food processor or blender. (No salt is needed because the anchovies—if you’re using them—and olives are already salty.) Process, stopping to scrape down the sides occasionally with a rubber spatula, until you have a fairly smooth purée.
- 2Transfer to a container and set aside until needed, or refrigerate in a container with a tightfitting lid for up to 1 week.