Puree olives, lemon juice, anchovy, tuna, capers,
garlic and black pepper to a smooth paste. Add slowly the olive oil,
while the food processor is working (or add drop by drop if you use
pestle and mortar). Put the tapenade in a glass jar and keep in the
fridge. Nice with hard boiled eggs or toast.
Tapenade is a recipe from the Provenše, France. Their,
the caper plant was called as tapene and the buds, which are edible,
were called tapeno. The tapeno buds were preserved in an amphora full
of olive oil and thus, the first tapenade existed of only capers.
Delicious with hard boiled egg or on toast with a glass of Pernod.