- 5 tablespoons drained capers
- 1/2 cup pimiento-stuffed green olives (a 3-ounce jar)
- 2 flat anchovy fillets
- 4 garlic cloves
- 1/2 cup extra-virgin olive oil
- In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)