Tapenade

This originates from France's Provence region. Use this for tuna, chicken, vegetables, sandwiches and lamb.
Ingredients:
2 tablespoon(s) garlic cloves - peeled and minced
3 tablespoon(s) capers
3 anchovies - white if available
1 1/2 cup(s) olives - pitted (black or green)
2 tablespoon(s) red wine vinegar
1/2 teaspoon(s) red chile flakes - ground
1/3 cup(s) olive oil
1 tablespoon(s) lemon juice - or orange juice, fresh
1/2 tablespoon(s) lemon zest - or orange zest

Steps:

-Puree all of the ingredients, except for the oil and lemon, in a processor.

-Slowly drizzle in the olive oil and then mix in the lemon juice and zest.

-Season to taste.

-If there is a thin film of oil on top to protect it, this will keep in the refrigerator for up to 2 weeks.

Experiment with additions to this classic version, such as adding herbs, sun-dried tomatoes, tuna, different vinegars and olives.

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