Nothing is more basic to French olive people than tapenade, the simple and delicious Provençal caviar eaten with toasted bread. It can be flavored with garlic, bay, thyme, mustard, and even rum or Cognac. Here, it is done the old way.
Ingredients
Pitted black olives, salt-cured but unflavored
Anchovy fillets, washed free of salt or oil-cured
Capers
Mild extra-virgin olive oil
Salt and pepper to taste
Preparation
Mash the olives, anchovies, and capers with a mortar and pestle, marble by tradition. The rule of thumb is a little more olives than capers and anchovies, but adjust according to taste. Add very little salt and pepper. Drizzle in the oil until creamy.
