This salty, savoury tapenade is a perfect accompaniment to all sorts of dishes - crusty ciabatta bread, foccacia, antipasti platter or even just alongside chicken. It's pretty salty, so you need to soak the anchovies first - don't skip this step!
- 200g pitted black olives
- 12 anchovy fillets
- 4 tbsp. capers, drained and rinsed
- 2 garlic cloves
- 150ml extra-virgin olive oil
- 1/2 tsp. black pepper
Place the anchovies into a bowl of water and soak for at least 5 hours. Drain well and pat dry with kitchen paper.
Place olives, anchovies, capers, garlic, olive oil and black pepper into a blender. Pulse until everything is chopped and combined. Serve while the tapenade is still slightly chunky.