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Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

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There is no one absolute recipe for tapenade, the Provençal olive spread, and the ratio of one ingredient to another varies according to taste. The capers are usual but not obligatory. The best olives for this relish are the black Greek ones you can buy salted in jars. Cover these with extra-virgin olive oil and leave at room temperature for one month. After this time, much of the salt will have been extracted, while the olives absorb the oil and plump up to a delightful succulence.


  • 350 g/12 oz black olives
  • 2 garlic cloves
  • 6 anchovy fillets
  • 2 tbsp salt capers (optional)
  • 1 tsp pepper
  • 175 ml/6 fl oz extra-virgin olive oil



Stone the olives. Peel and chop the garlic. If using, rinse and drain the capers.

Put all the dry ingredients into a food processor. With the machine at full speed, pour in the olive oil through the feeder tube to produce a thick coarse paste.

Pack in a jar, film with more oil and refrigerate until needed. It keeps well.

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