Tapenade (Garlicky Olive Paste)

Tapenade (Garlicky Olive Paste)
** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there is no need to soak the fillets in the white wine, which is done simply to remove some of their salt. If using anchovy fillets packed in salt, the soaking is necessary. Place the anchovies in a shallow bowl and cover them with the wine. Let them sit for 15 minutes, then drain and pat dry.
Servings: 12 servings
  • 8 in anchovy fillets preferably packedoil
  • 1/4 cup dry white wine such as Sauvignon Blanc**, 60ml
  • 2 cups best quality black olives preferably from Nyons (or from Turkey or Greece), pitted, 300g
  • 1 tablespoon capers preferably packed in salt, rinsed
  • 1 teaspoon Dijon-style mustard
  • 2 cloves garlic green germ removed
  • 4 tablespoons to 6 olive oil 60-90ml
  • Freshly ground black pepper
For garnish:
  • Thyme flower blossoms
  1. Place all the ingredients except the oil in a mortar and pestle, or in the bowl of a food processor, and grind or process until the olives are ground to a thick puree. Slowly add the oil until it loosens the puree just slightly, and is fully incorporated. Season to taste with freshly ground black pepper. Transfer to a serving dish, garnish with the flower blossoms, and serve with freshly toasted bread or high-quality crackers.

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