Anchovy, olive and caper paste

Preparation info

  • Makes about

    300 ml

    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About


  • 100 g (4 oz) black olives
  • 5 salted, whole anchovies or<


Stone the olives and put the flesh into a blender. If your anchovies are whole, salted ones, soak for half an hour, then cut away the fillet from each side (discard the rest). If your anchovies are canned in oil, drain them. Put the fillets into the blender with the capers and switch on. Add the olive oil, slowly at first and then faster as the mixture thickens, and then add the brandy. Taste t

A beautiful purplish paste which takes its name from the Provençal word for caper, tapeno. Having been invented only a hundred years ago (by M. Meynier of the Maison Dorée in Marseilles), it is part of the modern regionalism in French cookery.