Tapenade

• ¾ cup/150 g pitted black olives
• 5 cloves garlic, peeled

Put the olives, anchovy fillets, capers and garlic in a food processor. With the machine running, and using the pulse button, gradually add the olive oil to form a coarse or finely chopped mixture, as you prefer. Alternatively, pound the ingredients in a mortar and pestle, gradually working in the olive oil. Season to taste with pepper. Tapenade can be refrigerated, tightly covered, for