Olive Tapenade
Preparation
1. Roast pinenuts.
2. Blend well olives, anchovy fillets, garlic and pinenuts.
3. Continue blending, pour in slowly the oliveoil until you have a smooth paste.
4. Season with lemon juice, salt and pepper.
The olive tapenade harmonize perfect with a grilled leg of lamb ( as a marinade while grilling the lamb) or with gilled bread.
Guten Appetit