Mastering the secrets of gastronomy means being able to interpret the recipes of other gastronomic traditions, enriching them with a touch of creativity that gives an imprint to the original dish, making it pleasant even to the most demanding and refined of palates. This recipe is for ‘tapenade’, a delicious sauce of black olives combined with anchovies and capers, a true masterpiece of culinary Provencal. No matter what your plans are for a dinner with friends, make some tapenade as a topping for bruschetta, or even to give a dash of something special to your meat or fish dishes. Follow our special recipe and add a touch of exoticism to your table!
This topping for crostini is easy to prepare. Stone some black olives and chop together with the garlic, anchovies and olive oil. When you have a smooth paste, the tapenade is ready. Serve on hot toast!