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    Provencal Tapenade

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    Provencal Tapenade

    It's the caper- tapeno in the provencal dialect.

    • Preparation time: 10 minutes
    • Cooking time: no cooking necessary
    • Total time: 10 minutes 10 minutes

    Serves: 6

    Ingredients

    • 3 tbsp capers, drained
    • 8 tbsp black olives, pitted and roughly chopped
    • 6 anchovy fillets in oil, drained
    • 2-3 tbsp tuna in oil, drained
    • 1 tsp black pepper, freshly milled
    • 1 tsp thyme, finely chopped
    • 6-8 tbsp extra virgin olive oil
    • 1 tbsp pastis brandy or vodka

    Method

    1. Put all the ingredients into a food processor and chop everything thoroughly, leaving the texture a little rough.
    2. Store in a screw-top jar and put it in the fridge; it will keep for a week.

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