Paula Wolfert

Anchovy-Olive Dip

Tapenade de Toulouse

Preparation info
  • Makes about

    ¾

    Cup
    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Ingredients

  • 1 can (2 ounces) flat anchovy fillets packed in oil, drained
  • 18 pitted oil-cured black olives

Method

  1. Place the anchovies in a small bowl with cold water to cover. Soak for 20 minutes; drain.
  2. Meanwhile, soak the olives in 3 tablespoons of the olive oil with the slivered garlic for 15 to 20 minutes; drain.
  3. Combine the anchovies, olives, garlic, and mustard in