The strong gutsy flavour of Tapenade can be an acquired taste - however it becomes addictive and has become a ‘new basic’.
2oz (50g) anchovy fillets
3 1/2oz (100g/1/2 cup) stoned black olives
1 tablespoon (1 American tablespoon + 1 teaspoon) capers
1 teaspoon mustard
1 teaspoon lemon juice
freshly ground pepper
2-3 tablespoons (2-3 American tablespoons + 2-3 teaspoons) olive oil
Whizz up the anchovy fillets (preferably in a food processor) with the stoned black olives, capers, mustard, lemon juice, and pepper.
Alternatively, use a pestle and mortar. Add the olive oil as you whisk and process to a coarse or smooth puree as you prefer.