Tapenade

Ingredients for 1 servings:

• 1 handful of black olives, dry-pickled
• 1 tbsp olive oil
• 6 capers
• 2 anchovy fillets or 1 tbsp anchovy paste
• ½ garlic clove(s)
• 1 tbsp Dijon mustard
• 1 dashes lemon juice
• Pepper, freshly ground
• 1 pinch(s) of Provence herbs, optional

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

French olive spread

Pit the olives, peel the garlic clove, and slice it. Blend the olives, garlic, anchovies, capers, mustard, some Provençal herbs (optional), and olive oil until smooth. Season to taste with pepper and lemon juice; don’t add salt; the olives are already quite salty. Serve the tapenade on toasted white bread or baguette. It will keep for a few days in the refrigerator. In the photo, I used green and black olives and a chili pepper together; this version also tastes very good.