- 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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