Preparation

• Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the anchovies in several changes of water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones. Put the pitted olives, anchovies, almonds, garlic, capers, lemon juice, and olive oil in a food processor; process until a coarse paste forms.
• It makes a tangy topping for savory tarts and pizza and is delicious tossed with pasta along with a little olive oil and some fresh goat cheese. Brennan also tucks this tapenade under the skin of a chicken breast as a flavor booster.