Total time: 20 minutes
1 tablespoon capers, drained and rinsed
2 oil-packed flat anchovies, drained
1 cup pitted Provencal olives
1/4 cup best-quality olive oil
Finely grated zest of 1 small lemon
Freshly ground black pepper
2 to 3 small fennel bulbs (about 3 inches wide), washed and dried
1. Combine the capers and anchovies in a bowl or in the jar of a regular or immersion blender. Process until the ingredients are chopped and mixed. Add the olives and process until they are roughly chopped. Gradually add the olive oil to make a fairly smooth puree. Stir in the lemon zest and season to taste with fresh pepper. Scrape the mixture out into a small shallow bowl.
2. Trim the fennel bulbs and cut them lengthwise into quarters. Pull out the centers to separate the inner layers and make pieces that can be used for dipping. Cut the outer layers lengthwise into smaller pieces.
3. To serve, place the bowl of tapenade on a small platter and arrange the fennel pieces around it.
Each serving: 101 calories; 1 gram protein; 6 grams carbohydrates; 3 grams fiber; 9 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 247 mg. sodium.