Tapenade is often made with black olives, however green olives, such as picholine, make a fine alternative.
- 1 garlic clove
- 9oz (250g) large black olives, pitted
- 4 anchovy fillets
- 2 tbsp capers
- 1 tsp chopped fresh savory leaves or a pinch of dried
- pinch of cayenne or piment d’Espelette
- 3–4 tbsp olive oil
Directions: crush the garlic to a paste with a little salt. Put all the ingredients except the oil into a food processor and pulse to a coarse purée. Add the olive oil, a little at a time, and pulse till the mixture is well blended. Store in a covered container in the fridge and serve on croûtons, as a dip, or to accompany a grilled fish.