If you love the briny flavors of anchovy and olives, you’ll love this Classic Olive Tapenade. It’s one of those wonderfully versatile recipes that comes together with pantry staples you likely already have on hand. Olives, garlic, capers, anchovy paste and a splash of lemon juice plus some fresh herbs are really all it takes to create this umami-packed topping.

What we love most about tapenade is how it can elevate even the most basic dishes. Spread it on crusty bread or serve it with fresh veggies for an easy appetizer (it offers a welcome contrast to creamy dips like hummus or spinach artichoke dip), dollop it onto a salad or grilled fish and chicken, and even spread it onto sandwiches. The best part? It keeps beautifully in the fridge, so you can make a batch on the weekend and enjoy it all week long. Just be warned, once you start snacking on this stuff, it’s hard to stop.

This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!