French Tapenade
9 ingredients
3 steps
Ingredients
- 7 ounces black olives, stones removed
- 3.5 ounces anchovy fillets
- 1 garlic clove
- 1.7 ounces capers
- 50 milliliters extra virgin olive oil
- Juice of 1 lemon
- 1 pinch thyme
- 1 pinch ground laurel
- Freshly ground pepper
Directions
-
1Soak the anchovy fillets in cold water for 10 minutes. Chop olives, anchovies, garlic, and capers with a mincing knife.
-
2Put these ingredients into a mortar and pound them until they become a soft paste (alternatively you can use a food processor).
-
3Mix in the oil and lemon juice. Finally, add the thyme, laurel, and the freshly ground pepper according to taste.
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