Tapenade

1. 1

   Squash the olives to remove the seeds.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Put the tapenade into a bowl and serve.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.