Salty, earthy and grown up is what I call tapenade. I could dive in all day. Even people who don’t like anchovies are converted when they gently scoop a little pile onto a parmesan shortbread or a sourdough biscuit such as the superior offering from Peter’s Yard.
TIP Play around with this recipe. Respond to your taste buds. Purists would tut at the amount of garlic that I use but then again I don’t give a hoot. Don’t scrimp on the olives either.
50gr can of anchovies in olive oil.
2 fat cloves of garlic
12 large green Italian olives (cerignola if you can get them)
2 tbs of small capers
5 tbs of extra virgin olive oil
small handful of flat leaf parsley, roughly chopped
2 tbs lemon juice
Place everything in a food processor 9including the anchovy oil) and whizz for one minute. Stop halfway if necessary and scrape the tapenade down and switch on again. Place the tapenade in a screw top jar. It will keep for a week in the fridge.