Tapenade

Name: Tapenade
Ingredients: 150 g good quality black olives, pitted; 2 tablespoons small capers; 8 good quality anchovy fillets; 12 lemon, juice of; 12 teaspoon Dijon mustard; black pepper, freshly ground; 100 ml olive oil

7 ingredients

8 steps

Ingredients

150 g good quality black olives, pitted
2 tablespoons small capers
8 good quality anchovy fillets
12 lemon, juice of
12 teaspoon Dijon mustard
black pepper, freshly ground
100 ml olive oil

Directions

1

Squash the olives to remove the seeds.
2

Put the olive flesh and the capers in a blender or food processor.
3

(Note: if the capers are salted, rinse them first.)
4

Pour boiling water over the anchovy fillets and leave for about 10 minutes, to remove some of the oil and salt.
5

Add the drained anchovy fillets, lemon juice, Dijon mustard and black pepper to the blender.
6

Blend until chunky, then add olive oil and blend further until the desired consistency is reached.
7

Put the tapenade into a bowl and serve.
8

Try it with sourdough bread, bruschetta, focaccia, or anything char-grilled.