This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.

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.
• Goat cheese
• Crostini

Procedure

If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

Cook’s Notes

If you’re pressed for time, use the food processor method; it will yield a uniformly blended olive spread with lots of chopped little bits. If you have the time and inclination, use a mortar and pestle: It takes longer and requires some elbow grease, but you’ll be rewarded with superior flavor and texture.