Adapted from a recipe in Fine Cooking No. 30

This delicious spread is great for crackers or slices of hard breads, tossed with pasta, as a topping for pizza, tucked under the skin of chicken, as an extra topping on garlic bread or heck, you can snack on it with a spoon.

If you’re not a big fan of the taste of anchovies try it with only three fillets. The anchovy taste does give the tapenade a real depth of flavor, but you certainly don’ t want it to taste too fishy if you are not into that sort of thing (like me).

Ingredients (Makes about 1^1/2 cups).

• 2 cups of green olives
• 5 anchovy fillets in oil
• ^1/2 cup slivered almonds (lightly toasted)
• ^1/2 T minced garlic
• ^1/2 T drained capers
• ^1/2 t lemon juice
• ^1/4 cup extra virgin olive oil

Look for any large bones in the anchovy fillets and seperate them out. Put all of the ingredients into your food processor and process your ingredients until you have a course paste.