Mash the anchovies with the garlic in a mortar and pestle. Mix in the olives, olive oil, parsley, lemon juice and capers.
If desired, serve the tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil and a slice of beautiful heirloom tomato.
Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.
Recipe courtesy of Gabriele Corcos and Debi Mazar, Extra Virgin, 2011