EU-France
France - Tapenade (Olive and Anchovy Spread).
|
To serve 4 · 100 g salt anchovies, or 1 small tin anchovies · 1 garlic clove, peeled · 250 g black olives, stoned · 125 g capers · 4 tbsp olive oil
|
Preparation:
If the anchovies are salted, wash them under running water.
Remove the heads and backbones. Rinse and drain. Pound the garlic, anchovies, olives and capers in a mortar until you obtain a creamy paste. Trickle in the oil.
Serve on slices of toast. Tapenade can also be used as a stuffing for other dishes.
