Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper).
Ingredients
- 6 cured anchovies
- 1 tablespoon capers, rinsed and drained
- 1 cup (240 ml) pitted black olives
- Extra-virgin olive oil
Procedure
- 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.