Provençal olive spread with toast (Tapenade)

1. Pit the black olives (if not already pitted).

2. Put the olives with the rinsed capers, the anchovy fillets and the garlic into a food processor (or mortar).

3. Work to a coarse, still slightly chunky paste – it should not be completely smooth.

4. Gradually drizzle in the olive oil until it becomes a glossy, spreadable cream.

5. Freshen with a few drops of lemon juice and add pepper (salt is usually not needed, as the anchovy and olives are salty enough).

6. Serve spread on freshly toasted baguette.

Tip: Tapenade is the wild card of Provençal cooking – classically made with anchovy, which gives its umami depth. Taste before salting: the olives and anchovy are already plenty salty.