Provençal Black Olive Tapenade

Drain the olives, which form the base of this Provençal tapenade, and pat them dry with a paper towel.

Rinse the capers under running water to reduce their intense saltiness.

Remove the anchovies from the oil and pat dry with a paper towel. Peel the garlic.

Place the olives, capers, anchovies, garlic and lemon juice in a food processor.

Pulse the food processor in short bursts to break down the ingredients into a coarse paste.

Gradually drizzle in the olive oil while blending until you get a thick but still slightly textured paste.

Add the herbes de Provence, stir briefly, taste, and season with salt and pepper as needed.

Transfer the finished paste to a bowl or jar.

Serve on toasted baguette slices, as a dip with raw vegetables, or as part of a cheese board.