Remove the stones from the olives. This is most easily done with an olive Stoner but if you don’t have one crush the olives, but not the stones, with a heavy knife and remove the stones. Put the stoned olives in the mixer or the mortar and add the anchovy fillets, the clove of garlic, peeled and crushed, and the carefully drained capers. Finally, add the olive oil and several turns of the pepper-mill. With a liquidiser or food processor simply blend the ingredients for 5 minutes. With a mortar it’s a very different kettle of fish and you will have to wield the pestle with a terrific energy – but the result will be worth it.
To store tapenade, several small jars are better than one large one. Press the mixture well down and cover with a thin layer of olive oil. Put on airtight lids and keep in the refrigerator or a very cool place.
As an aperitif, spread on slices of toasted French bread, as an hors d’œuvre, served with raw vegetables (crudités) and hard-boiled eggs; with a salad (dressed with olive oil, naturally) served on little slices of toasted bread which may be rubbed with garlic; in a sandwich – a stick of French bread split in half and lightly toasted, then filled with slices of tomato, hard-boiled eggs, spring onions and a few anchovy fillets and spread with tapenade; for pure greed -on slices of toast with goats’ cheese preserved in oil.
© 1979 All rights reserved. Published by Macmillan.