Tapenade is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, and sometimes used to stuff poultry for a main course, I also find it used a lot in Italian cooking particularly served on warm toasted brushetta !
ITALIAN TAPENADE RECIPE
1 -2 tablespoons = 1 portion
With food processor or hand blender, blend together 1 small jar of black or green pitted olives, 1 clove of garlic, 2 teaspoons of capers, 3-4 anchovies, 1 tablespoon extra-virgin olive oil, juice from ½ a lemon.
Keep refrigerated and consume within 3 days.