A traditional Mediterranean spice, but its roots are in France, in Provence. You may use it as sauce or spread for croutons. Perfect with eggs, fresh bread, tomatoes. In the best restaurants it’s served in the clamshell. It is made with or without mustard, but the obligatory ingredient is capers: in the Occitan dialect of Provence, the word “tapen” means “caper”.
We will need:
We will need:
100g seedless black olives,
2 anchovy fillets,
100g capers,
0,5 ch. Spoonfuls of mustard with Provencal herbs,
50 ml of extra virgin olive oil,
ground black pepper.
Method of preparation:
Method of preparation:
Rinse anchovies from salt you can soak them in water for 5-10 minutes . Drain the olives and capers. Put all the ingredients except the oil in the blender or food processor bowl and blend, pouring in the oil little by little. Put into a porcelain or glass container and keep in the refrigerator.
