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marzo 2017
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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.