Olive Tapenade

Directions

1. 1
   Drain capers.
2. 2
   Peel garlic.
3. 3
   Pit olives.
4. 4
   Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar.
5. 5
   Mix until the mixture is a paste.
6. 6
   Slowly add the olive oil and black pepper.
7. 7
   Continue to mix until the paste is creamy.
8. 8
   Cover with a film.
9. 9
   Refrigerate.
10. 10
    Tapenade can be stored in a refrigerator for 2 weeks, no more.
11. 11
    Tapenade is excellent on bread and toast but also with potatoes.