Oeufs à la Tapénade

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 8-10 stoned ripe olives
  • 4-5 anchovy fillets
  • 2 tablespoons tuna fish


Pound stoned ripe olives, anchovy fillets and tuna fish in a mortar with mustard and capers. When the mixture has been blended to a smooth paste, put it through a fine sieve and whisk olive oil into it. Add cognac, and season to taste with freshly ground black pepper.

Cut hard-boiled eggs in half lengthwise and remove yolks. Blend yolks with tapénade mixture, adding a little more