It is stored in a glass jar, covered with olive oil.

Tapenade differs from region to region and from family to family. Some cooks add a spoonful of water to make it more spreadable. Others blend in a spoonful of strong mustard.

Don't add salt, because the anchovies are already salty.

1. Clean the anchovies, removing the bones and tail;
2. peel the garlic cloves; crush 3 of them;
3. in a mortar, mash the olives, anchovies, capers and 3 crushed cloves of garlic;
4. season with pepper; gradually add the olive oil, blending the mixture to a smooth thin paste;
5. mix in the lemon juice;
6. toast the bread slices; rub the crumb with the remaining clove of garlic; spread with tapenade.