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Provençal Tapenade

This starter is perfectly suited for a spread of baguettes.

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Provençal Tapenade

Quick look

  • prep 30min    cook 0min
  • serves 30

Ingredients

  • 1¼ oz canned anchovy fillets, drained
  • 2 tablespoons milk
  • 3 ounces capers, drained
  • 6 ounces black olives, drained and pitted
  • 1¼ oz canned anchovy fillets, drained
  • 2 tablespoons milk
  • 3 ounces capers, drained
  • 6 ounces black olives, drained and pitted

    Instructions  30 minutes


  • 1

    Put the drained anchovy fillets in a shallow dish, cover with milk and leave to soak for 10 minutes.

  • 2

    Put the capers and stoned olives in a processor and blend to a purée. Drain the anchovies and add them to the caper and olive mixture, along with the tuna and mustard powder. Process until smooth.

  • 3

    Add the olive oil a little at a time, processing all the while. When it is properly amalgamated, stir in the brandy and spices.

  • 4

    This is best served immediately, spread on thin slices of French bread which have been dried in the oven.