Puree the olives, anchovies, capers and garlic in a food processor to a smooth paste. Add the extra virgin olive oil. Remove the tapenade from the food processor and only season with the freshly ground pepper as the anchovies and capers are very salty. Store the tapenade in an airtight jar. Cover the tapenade with a thin layer of extra virgin olive oil and refrigerate. Spoon out as required and add freshly chopped parsley to taste just before serving.
© 2005 Liam Tomlin. All rights reserved.