Serve this tapenade on bruschetta or as a sandwich spread.

Ingredients

　　5 tablespoons drained capers

　　1/2 cup pimiento-stuffed green olives (a 3-ounce jar)

　　2 flat anchovy fillets

　　4 garlic cloves

　　1/2 cup extra-virgin olive oil

　　In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)