This tangy spread from the south of France is a Mediterranean classic. Use it as a dip for bread, a marinade, a dressing, or a sauce. Its uses are limited only by your imagination.

INGREDIENTS

• 4 anchovy filets
• 1 tablespoon herbes de Provence
• 2 cloves garlic, minced
• 2 cups kalamata olives, pitted
• 1 cup capers, drained
• ½ teaspoon black pepper
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• ½ cup Italian parsley

1. Combine anchovies, herbes de Provence, and garlic in a blender or food processor and pulse to make a paste.

2. Add olives, capers, pepper, lemon, and olive oil, and blend until smooth.

3. Add parsley last, and pulse briefly to chop and spread throughout.

4. Serve at room temperature.

MAKES ABOUT 2 CUPS

• 1,212 calories
• 115 g fat
• 37 g carbohydrates
• 13 g protein
• 9,348 mg sodium
• 8 g fiber

Use the Good Stuff

Be sure to use kalamata olives, or other similar Greek black olives in brine. The canned black olives you used to stick on your fingertips will not cut it here.

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