Twenty-five years ago, when I started writing a food column, I would have avoided saying I didn’t like a particular food. I was trying to expand my readers’ palates, not tell them about my own likes and dislikes.

It’s probably something I need to talk to my therapist about, but I no longer have that fear.

So …

I don’t like anchovies.

There. I said it. Not so earth-shattering after all.

But here’s the problem: Classic tapenade is made with anchovies, and I think I could really dive into tapenade if it weren’t for the little anchovies hiding behind all those other wonderful ingredients.

So I decided to take a stab at creating an anchovy-less tapenade that is still bursting with flavor.

I am thrilled with the results. In the last batch I added a handful of raisins that gave it a delightful sweet undertone and had me wanting more.

Even if you are a classic tapenade fan, I do hope you give this spread a try, as it’s delicious!.

You can call it anything you like. I’m calling mine Easy “Tapenade” because it’s so easy to love. Enjoy!

Easy “Tapenade”

Start to finish: 15 minutes

Yield: About 1 1/4 cups

Serving size: 1 tablespoon

1 jar (about 6 ounces drained weight) kalamata olives

2 tablespoons capers, well drained

1/4 cup raisins

2 cloves garlic

1 tablespoon fresh lemon juice

1/3 cup good quality extra-virgin olive oil

In the bowl of a food processor, combine all the ingredients except the olive oil. Pulse until chunky and well mixed. Turn the processor on low and slowly drizzle in the olive oil. Process just until the olive oil is mixed well with the other ingredients. Serve immediately on toast, if desired.

Approximate values per serving: 48 calories, 4.5 grams fat (1 gram saturated), no cholesterol, trace protein, 2 grams carbohydrates, 0.5 grams dietary fiber, 100 milligrams sodium.