Tapenade à l’ancienne

An easy, simple and most traditional French recipe for this delightful appetizer.


For six servings.

– First de-salt 60 gr of anchovies by leaving them in milk for two to three hours.
– In a mixer, place 250 gr of black Greek olives (seedless), 60 gr of capers, 60 gr of anchovies, 6 cl of olive oil, the juice of two lemons, a branch of thyme (or a teaspoon), one garlic clove crushed.
– If you want to pep-up the taste, add more lemon juice.
– Serve with toast.



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