Tapenade

To serve 4:

• 100 g salt anchovies, or 1 small tin anchovies
• 1 garlic clove, peeled
• 250 g black olives, stoned
• 125 g capers
• 4 tbsp olive oil

Preparation:

• If the anchovies are salted, wash them under running water.
• Remove the heads and backbones. Rinse and drain. Pound the garlic, anchovies, olives and capers in a mortar until you obtain a creamy paste. Trickle in the oil.
• Serve on slices of toast. Tapenade can also be used as a stuffing for other dishes.