The “tapenade”

Tapenade is served on toasts at aperitif time or can be eaten with crude vegetables as a first course.

Recipe for 6 pers : Pit 200Gr of olives and put them to mixer with 100Gr of anchovy fillets (free of salt) and 50 Gr of capersAdd 1 glass of olive oil and mix the preparationAdd the juice of a lemon and some pepperMix until obtaining a consistent mixtureOptional : add a spoonful of mustard, thyme and bay-tree