Makes 1-1/3 cup tapenade.
Place the anchovies in a small shallow bowl and cover them with milk.Let them sit for 15 minutes. Drain, quickly rinse with water and pat dry.
Place all the ingredients in a mortar and pestle (or in a food
processor) and either mix or process to form a thick puree.With the
processor running, add the oil in a thin stream until it is thoroughly
incorporated into the mixture. Taste for seasoning, and adjust if
To make Tuna Tapenade, poach 4 ounces fresh tuna in water seasoned
with fresh thyme, garlic, shallot, and fresh parsley, until it is opaque, 7
to 8 minutes.Remove the tuna from the poaching liquid and let it cool to
room temperature before crumbling into the tapenade.
For Basil Tapenade, mince 1 cup fresh basil leaves and fold them into the tapenade right before serving.
For Fresh Thyme Tapenade, add 1 tablespoon fresh thyme leaves to
the tapenade right before serving.