Tapenade

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 150 g good quality black olives, pitted
• 2 tablespoons small capers
• 8 good quality anchovy fillets
• 1/2 lemon, juice of
• 1/2 teaspoon dijon mustard
• black pepper, freshly ground
• 100 ml olive oil

Recipe

• 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.) pour boiling water over the anchovy fillets and leave for about 10 minutes, to remove some of the oil and salt.
• 4 add the drained anchovy fillets, lemon juice, dijon mustard and black pepper to the blender.
• 5 blend until chunky, then add olive oil and blend further until the desired consistency is reached.
• 6 put the tapenade into a bowl and serve.
• 7 try it with sourdough bread, bruschetta, focaccia, or anything char-grilled.