Classic French, Starter Pescatarian Gluten Free Lactose Free Nut Free, Olives (Black Pitted)

Tapenade ( Olive Spread )

Serves 6

Ingredients

Method

6 Anchovies Preserved in Salt
400 g. Olives (Black Pitted)
1 Garlic (finely chopped)
23 Capers
10 g. Dijon Mustard (French)
30 ml. Brandy
¼ tsp. Pepper to Taste
150 ml. Extra Virgin Olive Oil

Place the anchovies in a sieve and run them under cold water to remove all the salt, wash thoroughly and pat dry.

Remove the head and backbone and chop into small pieces.

In a blender place the anchovies garlic, capers, olives, pepper and 75ml of the oil. Blend to a thick paste.

With the blender still running add the rest of the oil in a steady stream until the mixture is smooth and well combined.

Serve on slices of thick rustic bread as an appetiser.

This tapenade will store in a container in the fridge for several days.