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.