This piquant specialty of Provence, France, features classic mixed ingredients from the region--olives, capers, and anchovies. Serve at room temperature with baguette slices and lemon wedges or crackers. For a fast entrée option, stir the tapenade into hot cooked pasta.
Cooking Light NOVEMBER 2005
Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.
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