This classic olive spread from Provence is easy to make and makes perfect finger food

Ingredients
1 pint pitted black olives (use Kalamata or other flavorful variety rather than the bland “California Ripe”)
2 cloves garlic, crushed
3 oz capers
3 oz anchovies
1 oz lemon juice
Dash of pepper
1 cup olive oil

Process
1. Place the capers, anchovies, olives, garlic, and crushed garlic in a mixer. Purée.

2. Drizzle in the olive oil and emulsify.

3. Keep chilled until ready to serve on toasted baguette or as a dip.