I like to have tapenade in the fridge at all times so if there’s no food in the house, I can just get a good loaf of bread from the local bakery and enjoy a decent meal. Here’s my recipe for tapenade.
- 500 g green or black olives, depitted and ground in a food processor
- 1 piece of citron confit (preserved lemon), finely chopped
- 1 clove of garlic, finely chopped
- 40 g Sicilian capers
- 12 anchovies, finely chopped (optional)
- dash of sherry vinegar
- olive oil
Place the ground olives, garlic, citron confit, capers, anchovies, dash of cumin, sherry vinegar and salt in a large bowl and mix thoroughly. Place in a glass container, cover with a bit of olive oil and store in the fridge.