Recipe serve 6
Step 1: Drain
capers. Peel garlic. Pit olives.
Step 2: Put olives,
anchovy fillets, garlic cloves and capers in a food processor or mortar.
Mix until the mixture is a paste.
Step 3: Slowly add
the olive oil and black pepper. Continue to mix until the paste is creamy.
Cover with a film. Refrigerate.
Tapenade can be stored in a refrigerator for 2 weeks, no more. Tapenade
is excellent on bread and toast but also with potatoes.
Wine suggestion: Rosé
Cotes de Provence (French