1. Squash the olives to remove the seeds. 2. Put the olive flesh and the capers in a blender or food processor. 3. (Note: if the capers are salted, rinse them first.) Pour boiling water over the anchovy fillets and leave for about 10 minutes, to remove some of the oil and salt. 4. Add the drained anchovy fillets, lemon juice, Dijon mustard and black pepper to the blender. 5. Blend until chunky, then add olive oil and blend further until the desired consistency is reached. 6. Put the tapenade into a bowl and serve. 7. Try it with sourdough bread, bruschetta, focaccia, or anything char-grilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
