Provençal Tapenade

This starter is perfectly suited for a spread of baguettes.

[quicklook-recipe prep_time=”30min” cook_time=”0min” serves=”30″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”Instructions” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Put the drained anchovy fillets in a shallow dish, cover with milk and leave to soak for 10 minutes. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add the olive oil a little at a time, processing all the while. When it is properly amalgamated, stir in the brandy and spices. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]This is best served immediately, spread on thin slices of French bread which have been dried in the oven.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest