Tapenade
Instructions
Wash, dry, rattling off and chopping the olives.
Desalinize the capers and anchovies under water, Pat dry and chop finely.
Put the olives in a mortar with anchovies, capers and garlic, a pinch of salt and ground pepper.
Add the oil gradually working the mixture with the pestle until you get a creamy consistency.
Can accompany steamed or cooked fish, in addition to fresh tomato cubes, pastas; It may also be enjoyed alone on croutons as accompaniment to aperitifs.
Ingredients and dosing for 6 persons
- 250 g of black olives
- 30 g of salted anchovies
- 1 clove of garlic
- 20 g of salted capers
- 2 tablespoons of olive oil
- Salt
- Freshly ground pepper