I made Tapenade as this is a purely olive based dish.You can make it with both black and green olives. Eaten simply with bread, or as an accompaniment with fish as in the above picture.Here it is served with Socca(chickpea flour pancakes)
250g black or green olives pitted, rinse in cold water to remove vinegar or brine.
2 cloves of crushed garlic, 2anchovy fillets, 80g of capers, 100 ml of olive oil.I also like to add juice of 1/2 lemon .
Combine olives,garlic, capers and anchovies in bowl of food processor and pulse until it becomes paste like. Add the oil in a stream through the funnel. You can add more oil to alter the thickness. Better made the day before. Overnight the flavours mix together.