Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed. put the olive meat into a food processor fitted with the metal blade. add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill. pulse with on/off switch to blend the ingredients together all at once. keep this preparation brief so that the purée retains a coarse texture. tips: 1. to store the tapenade for future use, pack it in small jars (preferably glass). cover jars tightly and refrigerate. [i've known it to keep as long as 2 months].

Target recipe: press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items. put the rest of the ingredients into a food processor and process into a finely chopped paste. put in a bowl and mix in the garlic, lemon juice and olive oil well. serve with bread slices.