Name: Eggs and tapenade
Yield: Serves 4
Ingredients: 2 tablespoons extra virgin olive oil; a small pinch of dried chilli flakes, to taste; a squeeze of fresh lemon juice, enough to put in a presence but not take over the show; 1 heaped tablespoon finely grated Parmesan cheese; 10 g fresh parsley, very finely chopped; ½ teaspoon dried thyme or rosemary, rubbed to dust; 2 small cloves of very good hard garlic (no green shoots), very finely mushed; 1 heaped teaspoon Dijon mustard; 6 good salted brown anchovies in oil, chopped and mushed to a purée; 8 only just hard-boiled free-range eggs (the yolks should be moist but not runny); 150 g good black olives, pitted and chopped as fine as is possible by hand

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Whether they are enjoyed on a picnic with celery salt, sliced into a Spanish café salad, piped with mayonnaise in Paris, hoiked from a bulbous jar of vinegar in a dark pub, or found rattling around the inside of a Scotch egg, bring me more hard-boiled eggs. I had a bowl of tapenade left over and decided that hard-boiled eggs would be good vehicles to finish it with. I was right. This tapenade, although easy to make, uses a few more ingredients than more humble versions.

Do not use t

Ingredients

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Ingredients

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