Tapenade aux olives

In Provence you don’t buy tapenade in the supermarket; the Provencal makes this healthy food at home. Tapenade is great as an appetizer with toast but in Provence also used as a dip for raw vegetables. Furthermore tapenade is delicious with grilled or poached fish or as a filling for meat roulade, especially veal, beef, lamb and rabbit.

Tapenade ingredients:

     * 250 g large pickled black olives, pitted
     * 2 cloves of garlic, crushed
     * 6 anchovies in salt (approximately 125 g in total), rinsed and filleted
     * 7 to 8 tablespoons of olive oil


Preparation

Mash the olives, garlic, anchovies and capers in a food processor or blender. While stirring gradually add just enough oil in a thin stream to get a spreadable mixture. Add the tapenade into a bowl. You now have 5 dl of tapenade.