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In the beginning: In an ideal world
it would be caviar, but why upset your wallet when there
are cheaper, equally delicious, ways to kick off Christmas
By Nigel Slater
....Patricia Wells's black olive tapenade
When you browse through my collection of cook books
it is easy to spot the ones I cook from. Patricia Wells's
first cookery book, Bistro (Kyle Cathie), is well-worn
and grease-smudged. I think there is even a page or
two stuck
together. Her new book, The Paris Cookbook (pounds 19.99,
Kyle Cathie), looks set to join it, and despite its
ingredient lists being in unreadably small print, I
have managed to master this stunning tapenade. Serve
it with
fingers of hot, thin toast. Makes 325ml.
10 anchovy fillets
2 tbsps milk
300g French brine-cured black olives, pitted
1 tbsp capers, drained
1 tsp French Dijon mustard
1 plump, fresh clove of garlic, peeled and finely
chopped
1/4 tsp fresh thyme, leaves only
6 tbsps extra-virgin olive oil
In a small, shallow bowl, combine the anchovies and
milk. Set aside for 15 minutes to rid the anchovies
of their salt and to soften and plump them. Drain and
set aside.
In the bowl of a food processor, combine the drained
anchovies, olives, capers, mustard, garlic and thyme.
Process to form a thick paste. With the food processor
still running, add the olive oil in a steady stream
until it is
thoroughly incorporated into the mixture. Season with
black pepper.
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