tapenade recipe

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This is afavourite from Provence, this particular recipe was inspired by ameal in Grimaud in the south of France. A beautiful walled village inthe hills above Saint Tropez, or Sans Trop as it's knownlocally. I spent a very pleasant summer here working ocassionaljaunts on a Sunseeker motor yacht. To be honest the yacht rarely madeit past the bay. The best thing here was the bread, baguettes bakedin the morning and then again around five. So you were never very farfrom a croissant or baguette.Of coursethe scotch bonnets were not part of the original recipe but in combination with the anchovies are delicious, when youchop the chillies leave them to sit in the lemon juice for extrazing. There is nosalt as none is required. Salted anchovies are best for this recipe,be sure to rinse well.You could serve this on toasted croutons or it is works well with spaghetti.(spaghetti is a recurring theme throughout this blog)

100ml extravirgin olive oil10 anchovyfillets1 clovegarlic100g goodquality black olives30g rinsedcapers 2 scotchbonnet peppersjuice of onelemonbunch offlat parsleytwist ofblack pepper

1. Finely chop the olives, anchovy fillets, capers, parsley, garlic and scotch bonnets.
2. At this point you could mix the items with the olive and lemon and have a rough olive salsa..
3. For a more authentic smoother paste add the chopped ingredients to a mortar with the lemon juice and olive oil and grind until smooth.
4. Avoid the temptation to electrically blend together, this will affect the final taste.