Tapenade

° Makes 1½ cups

This olive spread is a staple in Provence, where it is usually served with aperitifs or as an appetizer. Try it on pita toasts, bagel chips, or fougasse, the famous bread of Provence. Serve with chilled white wine or rosé. The tapenade can also be added to sauces or to ratatouille, or used as a garnish with smoked salmon and other smoked fish or pâtés.

The traditional recipe for tapenade doesn’t contain dried figs, but I think they are a great addition. Be careful not to overprocess the mixture; it should be chunky, not creamy. Tightly covered, it will keep for up to 2 weeks in the refrigerator.

• 1¼ cups oil-cured black olives, pitted
• ¼ cup extra-virgin olive oil
• 4 dried figs (4 ounces total), cut into ¼- to ½-inch pieces
• 3 tablespoons capers, drained
• One 2-ounce can anchovy fillets in oil
• ½ teaspoon freshly ground black pepper

Place all the ingredients in a food processor and process for 4 to 5 seconds. Scrape down the sides of the bowl and process for 7 to 8 seconds longer, until the mixture holds together but is still somewhat chunky. Transfer to a small bowl and serve, or store in an airtight container in the refrigerator.