Author Notes
Simple, easy and the old fashion way. A delight. You will find similar ones in traditional French recipe books, but here the anchovies are de-salted which make for a less salty Tapenade. —Kenza Saadi
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Ingredients
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2 ounces
anchovies (60 gr)
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9 ounces
black Greek olives - seedless (250 gr)
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2 ounces
capers (60 gr)
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1/4 cup
olive oil (6 cl)
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the juice of two lemons
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1 teaspoon
thyme (or a branch)
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1
garlic clove crushed
Directions
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First de-salt the anchovies by leaving them in milk for two to three hours. They can stay overnight as well. This is a good first step so that the Tapenade does not come out too salty.
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In a mixer, place all the ingredients and mix until you get an almost smooth paste. It is actually delicious if you still have little pieces of olives and capers.
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If you feel the taste is too blend or you want to add some "pep", just add more lemon juice.
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