This tapenade-like dip isn’t the classic version but, rather my interpretation of it. Not for everyone on a low-sodium diet, the combination of olives, anchovies, and capers makes for a wonderful, although incredibly salty, concoction. It’s reminiscent of pesto in flavor, but saltier and brinier. Try it on grilled swordfish.

Makes about 1¼ cups.

1 cup packed fresh basil leaves
½ cup pitted black Kalamata olives, drained
¼ cup pitted green olives, drained
2 oil-packed anchovy fillets
2 garlic cloves, quartered
2 tablespoons capers, drained
1 tablespoon fresh lemon juice
¼ cup olive oil
¼ cup mayonnaise

1. Place the basil, olives, anchovies, garlic, capers in a food processor fitted with a steel blade and pulse until well chopped While the machine is running, slowly add the lemon juice and olive oil through the feed tube and process until the mixture comes together,

2. Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 2 days.

Serve with unsalted crackers or endive spears.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)