This dish takes its name from tapéno, the Provençal word for caper, yet the main ingredient is always black olives! Makes a pungent but simple spread for topping garlic croutons as a pre-starter or with drinks.
250g Black olives, stoned
3 Anchovy fillets in oil, drained
1 Garlic clove
2 tbs Pine nuts
½ tbs Capers in brine, rinsed
125ml Extra virgin olive oil
Squeeze of lemon juice
Freshly ground black pepper
For the croutons
12 Slices of French bread about 5mm thick
2 Garlic cloves, peeled but left whole.
Extra virgin olive oil
Preparation and cooking
Put the olives, anchovy fillets, pine nuts and capers in a food processor, and whiz until well blended. With the motor still running, slowly pour in the extra virgin olive oil. Add the lemon juice and pepper to taste. Adding salt shouldn’t be necessary because of the saltiness of the anchovies. Cover, and chill in the fridge until required.
To make the garlic croutons, pre-heat the grill to a high heat. Toast the bread slices on one side for 1-2 minutes until golden brown. Flip the bread slices over, and lightly brush with olive oil, and then grill for a further 1-2 minutes.
Rub 1 side of the toasted bread slices with the garlic clove, whilst the bread is still hot, then leave to cool completely. Serve garlic croutons with the tapenade spread over the top.