150g good quality black olives, pitted
2 tablespoons capers, preferably small
8 good quality anchovy fillets
juice of half a lemon
1/2 teaspoon Dijon mustard
black pepper, freshly ground
100 ml olive oil
Smash the olives to remove the seeds. Put the olive flesh and the
capers in a blender or food processor. 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.
Add the drained anchovy fillets, lemon juice, Dijon mustard and
black pepper to the blender. Blend until chunky, then add olive
oil and blend further until the desired consistency is reached.
Put the tapenade into a bowl and serve.
Serve with grilled fish, such as a snapper cutlet or tuna steak.
Hard-boil some eggs, peel them, cut into halves, scoop out the egg
yolks and mash the yolk with tapenade (keep tasting and adding
tapenade until you like the flavour). Return the yolk-tapenade
mixture to the hard-boiled eggs, and serve as tasty finger food.
Spread on sourdough bread, bruschetta, focaccia, or anything