Tapenade

• 2 anchovy fillets, in brine
• 1 clove pink garlic, germ removed
• 9 oz (250

Soak the anchovies for 5 minutes in cold water to remove the salt. Put the anchovies and a clove of garlic, germ removed, into a mortar. Pound with the pestle, gradually adding the olives, to obtain a paste. Add the olive oil, gradually pounding until thick. Add the vinegar, pepper, and marjoram leaves.