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French Tapenade

ingredients

300 g pitted black or green olives
8 anchovy fillets
3 tbsp capers, rinsed of their salt
1 clove of garlic
juice of 1/2 lemon
sea salt and freshly ground black pepper
180 ml extra-virgin olive oil

method

1. Put all the ingredients except the oil in a mortar or a blender and pound or blend to a rough chop.

2. Slowly pour in the olive oil and combine to form a paste. Store in the fridge.

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