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
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.