Tapenade

Ingredients

  • 2 cloves garlic
  • 9 ounces (250 g) pitted black olives
  • 3 ounces (80 g) anchovy fillets in oil
  • 3 ounces (80 g) capers
  • 2 teaspoon olive oil

Method

Peel the garlic and remove the core. Mix the olives, anchovies, and capers to make a paste. Add the oil in a thin stream until the mixture becomes creamy. Store in the refrigerator.

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