Tapenade

Mix together: 1/2 cup black olives (niçoise, Nyon, or dry-cured), pitted and coarsely chopped, 1 tablespoon capers, rinsed, drained, and coarsely chopped, 2 salt-packed anchovies, soaked, boned, and chopped, 1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a purée, 1 savory sprig, leaves only, chopped, 1/2 teaspoon brandy (optional), 1/4 cup olive oil.

Taste and add, if necessary: Salt.

Let sit at room temperature for 30 minutes before serving to allow the flavors to marry.