Tapenade

Ingredients

• 2 anchovy fillets, mashed
• 1 clove garlic, smashed
• 1 cup black nostraline olives, pitted and roughly chopped
• 1 cup green Sicilian olives, pitted and roughly chopped
• 1/2 cup extra-virgin olive oil

• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/2 tablespoon capers, rinsed and chopped
• Toasted bread and garlic, to serve
• Sliced heirloom tomatoes, to serve, optional

Directions

Cook's Note: Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.

Mash the anchovies with the garlic in a mortar and pestle. Mix in the olives, olive oil, parsley, lemon juice and capers.

If desired, serve the tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil and a slice of beautiful heirloom tomato.