Pepper from the mill Olive oil for drizzling.
Pit the olives. Blend very finely with the capers and anchovy fillets in a hand blender. Place in a large enough bowl. Remove the peel from the garlic cloves, press them and add them. Add the mustard and olive oil, beating constantly with a mixer or possibly a whisk, until you have a paste that is not too liquid. Season to taste with salt and freshly ground pepper. Fill into a glass jar. Smooth the surface and drizzle with olive oil. Goes well with all well roasted meats and fondues. It is also delicious on bread. Shelf life: always covered with olive oil about four weeks in the refrigerator.
Related Recipes:
Cod with Black Olive Fleur De SelCod: Carefully rinse the cod fillets and rub dry. Heat the frying pan, pour in the olive oil and sear the...
Marinated Olives with FennelFor the Marinated Olives with Fennel, wash and clean the fennel and cut into small cubes. Finely chop the...
Braised TunaPreheat oven to 175 °C. Blanch the tomatoes, peel, seed and finely chop the flesh. Chop the olives. Peel the...
Paprika Corn Apple Salad with Spicy Chili SauceFor the pepper-corn-apple salad with hot chili sauce, first put the corn in a hair sieve and rinse thoroughly...
Sausage Salad with CapersFor the sausage salad with capers, first remove the skin from the knockwurst and cut into thick sticks...
Chicken Fillet with Cream Cheese and Wild Garlic StuffingFor the chicken fillet with cream cheese and wild garlic filling, wash the chicken fillets, pat dry and cut a...
Tagliatelle with Sorrel PestoPasta dishes are always a good idea! 1. sorrel rinse, spin dry, coarsely chop. Peel garlic. Finely grind...
Pike Tartare with Apple Parfum De VieCut the unpeeled apples into small cubes, sprinkle with lemon juice. Finely chop the capers, pitted olives and...
Mushroom TapenadeIn this recipe, the olives of the traditional tapenade are simply replaced by mushrooms ! I use pickled...
Rack of Lamb Wrapped in Bacon on Turnip Vegetables with Potato …Clean the potatoes, make, remove the peel and finely press through a press. Chop the chives and parsley and...