Ingredients
Ingredients for a bowl of 'tapenade' :
- 250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of brown olives harvested in a narrow area around the small town of Nyons, in Provence)
- 100 grams of anchovy filets preserved in oil
- 150 grams of drained capers
- 2/10 liter (10.5 qt) of olive oil
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