I have an awful weakness for this dark, salty little snacky dippity thing and love digging up wodges of it with a flat bladed knife and slathering it on hot, crunchy toasted bread (preferably rough bread that's been brushed with garlic and oil and toasted in the oven).
Yes, yes, it's got anchovies in it, but you'll not know once the final mixture's been combined. If you can make it a day or two before you intend to use it, then do - the flavours meld together and richen - seriously. You can smooth it into pots for serving and top it up with a preservative layer of fine EV olive oil if you like.
If you want to be more refined, then tapenade is perfect with slithers of toast for aperitifs, smashing with big, ballsy balloons of dark, blood-red wine and a neat addition to your armoury of canapé toppings, too.
But on rough, rustic toasted bread, tapenade is simply great.
- 15g anchovy fillets
- 100g pitted black olives
- 30ml olive oil
- 1 tbsp brandy
- 2 cloves garlic, chopped
- 1 tsp lemon juice
- 2 tsp (4 large) capers, chopped
- 1 tsp seed mustard
Whizz in a small blender.
Store for 24/48 hours.