Tapenade

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Instructions

Soak the anchovies for 5 minutes in cold water to remove the salt. Put the anchovies and a clove of garlic, germ removed, into a mortar. Pound with the pestle, gradually adding the olives, to obtain a paste. Add the olive oil, gradually pounding until thick. Add the vinegar, pepper, and marjoram leaves.

This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits

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