| Tapenad |
This delicious sauce encapsulates the flavour of the Mediterranean. Its origin is in the south of France and its name comes from the old Provencal word for capers — tapeno. Traditionally the sauce is made with a pastel and mortar, which does not take much time but involves experience and much elbow grease. Making it in the processor will take about 2 minutes but the texture is much too fine.
Tapenad is a versatile sauce. It is served as a dip with raw vegetables, as a spread on crusty bread or use it together with plenty of fresh herbs as a quick sauce for pasta.
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| 2 heaped tbsps capers |
| 50g of anchovy |
| 250g good black olives, soaked and stoned |
| 4tbsps virgin olive oil |
| 1tbsps lemon juice |
| 1tbsp finely chopped thyme (optional) |
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Method
Place the capers and anchovy into a heavy mortar and pound into a paste. Now add the olives a few at the time and pound until completely crushed. Add the olive oil, a little at a time like making mayonnaise and pound until all the oil is used and the mixture is homogenous. Add the lemon juice and thyme and mix well.Or, put the first three ingredients into the processor and process for a few seconds. While the machine is running, add the oil in a thin steady stream, add the lemon juice and thyme and mix well. Cover and refrigerate
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