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  • 5 1/3 ounces black olives (150 g)
  • 1/2 garlic clove
  • 1 salted anchovy fillet
  • 5 basil leaves
  • 1 tablespoon capers
  • 3 1/3 fluid ounces olive oil (100 ml)


Step 1: Tapenade

Pit the black olives with a small knife.

Peel the garlic, and if there is a central sprout, remove it.

Rinse the salted anchovy fillet well under the tap, and remove the bones.

Roughly chop 5 basil leaves.

Combine the olives, garlic, anchovies, basil, and capers in the bowl of a blender.

As you blend, gradually add the olive oil until you have a smooth but still slightly lumpy paste.

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

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