Tapenade à la Niçoise

by johann

Prep time: 0:15 Overall time: 0:15

Servings: 1 batch

INGREDIENTS

2 cups Niçois olives, carefully pitted
1/3 cup capers, rinsed
2-3 anchovy filets, rinsed
1/4 cup fresh squeezed lemon juice
1/4 high-quality extra virgin olive oil
2 tsp. fresh thyme, chopped
black pepper (do not salt!)

INSTRUCTIONS

Add all ingredients to a mortar and mash together (or pulse in a food processor) until coarse but homogenous.

CHEF COMMENTS

This is a traditional recipe from the city Nice, France. Thus, Niçois or Provençal olives are the best, being very mild and aromatic. And for God's sake don't use Kalamatas!

Tapenade is good used as a condiment for vegetables or fish, or simply slathered on a crusty baguette. Not advised for those who don't like salty/briny flavors!

Tagged: french, tapenade add tags

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