Lulu's tapenade

Time 15 minutes
Yields Serves 6 t 8
Lulu’s tapenade
(Kirk McKoy / Los Angeles Times)

In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree. Add the olive oil and process only until the mixture is homogenous — a couple of rapid whirs. This makes about 1¼ cups tapenade.

This recipe is adapted from “Lulu’s Provencal Table” by Richard Olney.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.