An il Fustino recipe

For more recipes visit ilfustino.com

Author: Jim Kirkley

Serves: 4

Tapenade


INGREDIENTS

30 olives - pitted and chopped
4 anchovy fillets - chopped
1 tablespoon, capers - crushed
2 tablespoons, extra virgin olive oil
2 cloves, garlic - finely chopped

METHOD

  1. Add all ingredients to a small bowl and mash them with a fork. You can use a food processor but I like the texture of the coarsely chopped mixture.

I use mixed olives for this dish. It lends an interesting blend of flavors.