Tapenade is a classic of Provencal cuisine. It is ideal as an aperitif on a slice of toasted baguette!
Ingredients For
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x 2
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1 tbsp
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x 0.50
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Preparation
1
If you are using black olives with pits, start by removing the pits.
2
Then mix the olives, anchovy fillets, capers, peeled garlic clove, juice of the half lemon and olive oil. Add a pinch of salt.
3
Blend everything together until you have a smooth paste. Pour into a small bowl and add a final drizzle of olive oil.
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Géraldine Leverd
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