irresistible tapenade


 An irresistible recipe, under the condition that you like the ingredients!

Don’t hesitate to make twice the amount as you can keep it for about 2 months in the fridge.

Well, in my house, it never lasts that long and we use it on bread, on pasta, or on steamed vegetables. 

Of course, but do I have to repeat it, the quality of the ingredients makes all the difference.

I received salted capers (hard to get in my neighborhood)  and they’re more subtle than those preserved in vinegar. But if you only have those preserved in vinegar, it’ll be delicious too!

You won’t need three Michelin stars to make it right, nor just one star for that matter, just a small food processor, a blender, or,  for the purists, with a mortar, a pestle, and some muscles.

250g pitted black olives (not too salty if possible)

3 tbsp of drained capers (or rinsed if it’s preserved in salt) 

50g of anchovies

2 pressed garlic cloves

thyme, rosemary (as the chef feels it)

10cl olive oil(and a little bit to cover and preserve)

1 tbsp of lemon juice (unless you use capers in vinegar) 

freshly grounded black pepper

Mix all the ingredients but the pepper and the lemon juice.

Don’t overmix as it’s better if it’s a bit lumpy and not too smooth.

Add pepper and lemon juice.

Pour in a sterilised jar, knock the bottom of the jar on your hand to have less air inside the mix and cover with olive oil to prevent oxidation.

With a few slices of fresh bread…! Irresistible!

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