Cookbook:Tapenade

Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper).

Ingredients

 * 6 cured anchovies
 * 1 tablespoon capers, rinsed and drained
 * 1 cup (240 ml) pitted black olives
 * Extra-virgin olive oil

Procedure

 * 1) Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.
 * 2) Mix in a few tablespoons olive oil until smooth.
 * 3) Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi.