Tapenade is a luscious Provençal paste made with olives, olive oil, anchovies, capers and garlic. Traditionally it's made using a mortar and pestle, but to save time and energy you can get similar results by using a food processor.

1 clove garlic—roughly chopped

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

¾ cup pitted black olives

1 tablespoon capers

2 anchovy fillets

¼ teaspoon freshly ground black pepper

PLACE all ingredients in a food processor or blender and process until smooth.

Serving ideas: Tapenade can be used to season grilled fish or chicken; it's delicious spread on sliced baguette and topped with chopped tomatoes; or simply serve it with crackers or crusty bread and vegetable crudités for dipping.

Sun-dried Tomato & Walnut Pesto. Pesto made with fresh basil, sun-dried tomatoes and walnuts.   Romesco Sauce. A robust Spanish sauce made from a pureed mix of grilled red peppers, toasted almonds, garlic, chili, red wine vinegar and olive oil.   Pissaladiere. The Provençal equivalent of an Italian pizza, topped with caramelized onion, anchovies and olives.

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