We spent 10 days eating our way through Italy. Lunch consisted of 4 courses. The evening meals too. And who were we to resist? Luckily the anti pasta was ‘only’ some kind of bread with a spread. Quite often it was something with truffles as we were in Puglia in September, that is truffle area number uno in Italy. A wonderful earthy, mushroomy flavour on hot olive oil dripping bread, amazing! At home, I can’t afford to buy truffle but have been playing around with other Italian and South European inspired toppings. So here is a recipe of my black olive tapenade. This time I used plain bread but rubbing the slices with a garlic clove, sprinkling over some olive oil and shove under the grill for a few minutes works very well too!
200 grams of black olives
3-4 anchovies (in oil)
2 (or more) garlic cloves
2 tsp capers
4 sun dried tomatoes (in oil)
About 20 pine nuts
A squeeze of lemon juice (from half a lemon is usually good)
Put all in a food processor. Bland well. If it gets to dry you can always add a drizzle of olive oil. Season with black pepper. Salt is not necessary as the anchovies are salty enough. Enjoy with your choice of bread.