Tapenade, a classic olive spread, combines all the favorite flavors of Provence: black olives in brine, salty anchovies, the briny flavor of the caper, the sharpness of garlic, and the scent of thyme - all melded into the unifying quality of a Mediterreanian olive oil. Tapeno is Procencal for 'capers.'

Ingredients:

1 2/3 cups (1/2 lb/250g) Greek-style black olives, pitted

1/2 cup (3 1/2oz/100g) capers, rinsed and well-drained

3 salted anchovies, rinsed and filleted

A pinch of Provencal mixed dried herbs

A pinch of coarse salt

Freshly ground pepper

2 cloves garlic

4-5 tablespoons (2-3fl oz/60-90ml) olive oil

Combine the olives, capers and anchovies in a food processor fitted with the metal blade and puree. In a mortar, pound together the herbs, salt, a generous grind of pepper and the garlic to form a paste. Add the olive mixture and work together, turning the pestle and adding olive oil, a little at a time, until the mixture is the consistency of a thin paste.

Serve tapenade at room temperature spread onto individual croutons, or mashed with hard-cooked egg yolks to stuff hard-cooked egg whites; or mounded in small, seeded tomatoes, and so on. It is also a delicious accompaniment to roast lamb.

Serves 6