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225g (8 oz) black olives, stoned
4 large canned anchovy fillets
generous 30ml (2 tbsp) capers
a little lemon juice
60ml (4 tbsp) virgin olive oil
freshly milled black pepper |
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Method :
Puree
the olives, anchovy fillets, capers and lemon juice in a blender or food
processor until smooth. With the machine running, gradually pour in the
olive oil in a thin, steady stream, as if making mayonnaise. Season to
taste with pepper.
Serves 6
A Provencal specialty, the name for this
paste is derived from the local dialect - tapeno, being the word for
caper.
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