a recipe for Ante
if you have good bread and good wine here is a recipe of what we call here
"tapenade" coming from the french mediterranean coast:
- 250 g pitted black olives
- 6 anchovy fillets in oil
- 3 teaspoons capers in vinegar
- 1 clove garlic
- 10 cl olive oil
Chop olives with a knife, then peel the garlic.
Drain the anchovy fillets and dry on paper towels.
Tear the anchovy fillets.
Place olives, anchovies and capers in food processor bowl mixer.
Mixer end and add the olive oil net to get a soft dough
To taste on toasts...