Olive tapenade on green olives

- on green manzanilla olives with anchovies

Like so much else, this spreadable treat springs directly from the port city of Marseille. Here it came on the table for the first time in 1880 at the restaurant La Maison Dorée. Thank you boss Meynier!

Ingredients

1 piece.	canned green olives
5 pieces.	pitted dried prunes
2-3 tsp	capers
1/2 dl.	olive oil
1/2	lemon zest and juice
	fresh herbs - parsley, oregano, basil or whatever you like

Procedure method

Blend olives, dried prunes and capers into a coarse but coherent tapenade. Arrange the tapenade in a suitable bowl and sprinkle generously with freshly ground black pepper. Pour a little of your best olive oil or the oil from a fish can over it and top with a squeeze of lemon. Sprinkle with fresh herbs and grated lemon peel.

Spread the tapenade on a piece of home-baked bread, close your eyes and think

Marseille and the Mediterranean.