Enough for about four bread-eating individuals.
pitted black olive
2 heaping tablespoon
2 tablespoon caper
1 teaspoon Dijon mustard
1 tablespoon olive oil
Freshly ground pepper
Chop the olives finely, using a food processor
or kitchen slave. Add the oil, mustard and herbs whilst stirring. Ideally keep the tapenade
cold for a day or two before serving.
This is a good recipe to mutate by adding different spice
s, using anchovies
instead of mustard, and so on.