French Tapenade

1. 1

   Soak the anchovy fillets in cold water for 10 minutes. Chop olives, anchovies, garlic, and capers with a mincing knife.

2. 2

   Put these ingredients into a mortar and pound them until they become a soft paste (alternatively you can use a food processor).

3. 3

   Mix in the oil and lemon juice. Finally, add the thyme, laurel, and the freshly ground pepper according to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.