User blog comment:The Nevel Papperman/Ask Nevel A question/@comment-2065647-20110425025145/@comment-3572784-20110425025531

Prep Time: 10 minutes Total Time: 10 minutes Ingredients:

20 pitted Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp anchovy paste (optional) Fresh cracked black pepper

Preparation: Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

Use as a spread for sandwiches like panini and muffaletta or as a condiment.

Yield: about 1 cup

(I can't believe tapenade is actually real!)