Adapted from Cookbook:Tapenade (Wikibooks) by Wikibooks contributors
Photo: "Cuillere de tapenade.jpg" by Marc Giacone, Public domain
★ 0.0
- Difficulty:
- Easy
tapenadeprovencalolivesanchoviescapers
Ingredients
Serves 1
6
cured anchovies
1 tablespoon
capers, rinsed and drained
1 cup
pitted black olives, 240 ml
extra-virgin olive oil
Method
- Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.
- Mix in a few tablespoons olive oil until smooth.
- Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi.
