Tapenade

Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges.

I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way.

• ⅓ cup extra-virgin olive oil
• 3 large cloves garlic, peeled and halved
• ¼ cup packed fresh basil leaves
• 1 cup Castelvetrano olives, drained and pitted
• 2 tablespoons capers, drained and rinsed
• 1 teaspoon anchovy paste
• 1 teaspoon lemon zest, from 1 lemon
• 1 tablespoon lemon juice, from 1 lemon
• Freshly ground black pepper
• Salt, to taste