Far superior to those found on Provençal markets, this homemade olive tapenade shines as a spread on fresh bread, pairs divinely with hard-boiled eggs, fish, or vegetable cakes, and elevates pan-bagnat sandwiches.
Pit the olives, then coarsely blend all ingredients in a food processor. Transfer the puree to a small jar and cover with olive oil. It keeps for 1 week in the refrigerator, always topped with oil.
Swap basil for arugula and pine nuts for pistachios.
