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Black and green olive tapenade

Time10 minutes
YieldsServes 8 to 10
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A bright, pungent tapenade spiked with anchovies and lemon juice and long wedges of tortilla crackers studded with sesame seeds make a winning combination of appetizers.

Ciudad’s house olive tapenade recently caught the attention of the Food section website producer, Tenny Tatusian.

“It was a lovely balance of flavors -- the olives were somewhat tamed, but still bracing,” Tatusian says. “It’s a dish I’d love to serve at my next dinner party -- especially alongside untamed martinis.”

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Combine the olives, capers, garlic, anchovies (if using), olive oil, lemon juice and pepper, to taste, in a food processor and pulse to finely chop and combine (this will not be pureed; there should be some texture to the ingredients). Taste; adjust seasonings as needed. Makes slightly more than 2 cups. Serve with crackers.

From Susan Feniger and Mary Sue Milliken of Ciudad.