Tapenade

Tapenade is derived from the provençal word "tapenas" meaning capers. Strangely, olives are the main ingredient which is no bad thing. Most store-bought capers are a bit harsh and for this reason are affectionately known in my kitchen as "acid bombs!"

Ingredients:

250g black olives - stoneless
50g anchovie fillets - drained
2 garlic cloves
25g capers - rinsed
4 tblspn olive oil

Method:

1. Place all of the ingredients in a food processor and blitz to a paste.

You could use it at this point as a dip or stuffing or even a crust for baked fish but i find the bits of olive and caper skin a bit unpleasant so i ram the puree through a fine sieve with a small ladel to remove any bits.