Tapenade à la Niçoise

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Credit: Didier Loire
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Instructions

Step 1: Recipe with Capers

Pit the black olives. Peel and remove the sprout from the clove of garlic.

Crush all the ingredients, add the capers, and blend in the olive oil.

Add a dash of lemon juice if desired.

Step 2: Recipe without Capers

Pit the black olives. Peel and remove the sprout from the clove of garlic. Remove the bones from the anchovy fillets, wash and cut into small pieces.

Crush all the ingredients and blend in the olive oil.

Add a dash of lemon juice if desired.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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