Tapenade

Ingredients

  • 2 anchovy fillets, in brine
  • 1 clove pink garlic, germ removed
  • 9 oz (250 g) Taggiasca olives, pitted
  • ⅔ cup (150 ml) extra virgin olive oil
  • 4 tsp (20 ml) sherry vinegar
  • Freshly ground black pepper
  • marjoram leaves

Method

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.

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