Black Olive Tapenade with Garlic, Capers, and Anchovies

Ingredients

• 1/2 cup pitted black olives, such as Niçoise or oil-cured olives
• 1 tablespoon drained capers
• 2 drained oil-packed anchovy fillets
• 3 medium cloves garlic
• 5 basil leaves, optional
• 1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh juice from 1 lemon
• Extra-virgin olive oil, as needed
• Kosher salt and freshly ground black pepper, if needed

Directions

1. For the food processor method, add the olives, capers, anchovies, garlic, basil if you’re using it, the other herbs, and mustard to the bowl. Pulse and process, stopping to scrape the bowl as needed, until everything becomes a finely minced paste. Blend in the lemon juice. While the machine is on, pour in only enough olive oil to make the mixture easy to spread, about 2 tablespoons. Add salt and pepper only if it truly needs them.
2. For the mortar and pestle method, coarsely chop the olives, capers, anchovies, and garlic, then transfer them to the mortar with the basil if you’re using it and the other herbs. Pound and mash with the pestle until the mixture turns into a thick paste; a bit of texture is completely fine. Work in the mustard and lemon juice with the pestle, then add just enough olive oil to loosen it into a spreadable paste, about 2 tablespoons. Finish with salt and pepper only if needed.