Tappenade
For the 'aperitif' an olive purée
served on toast or as a buffet with
raw vegetables

Marché

• 200 g. black stoned olives
• 50 g. capers
• 50 g anchovy filets
• 1 teaspoon of Marc de Provence (or cognac)
• 15 cl olive oil

Preparation

• Liquidize the olives with the capers and anchovy filets
• Add the Marc de Provence, pour in slowly the olive oil mixing well to make a thick puree
• Serve with toast.

keeps well if chilled and covered with olive oil