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Anchovy paste and tapenade

Cooking mediterranean

Anchovy paste and tapenade Cooking mediterranean

Anchovy paste

Wash the salt off 150g of anchovies (preferably those from Collioure). Crush them into a paste a mortar with 2 cloves of garlic. Gradually add 25cl of olive oil, a dash of vinegar and some pepper. And that’s it!

Tapenade

Crush into a paste in a mortar 250g of black olives, 100g of de-salted anchovies, 50g of capers, 1 clove of garlic and a few spoonfuls of olive oil to adjust the consistency. Serve on croutons of pain de campagne.

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Languedoc-Roussillon