Tapenade

One person who encourage me to make new dishes ( except Sweets / Baking ) is hubby.
I should not say the above sentence as hubby will say see I inspre you to cook and give ideas and all the bla bla bla ;-)

But then I know he never read my blog so no worries , i can write what ever I want ............

He beeing a musician get chances to go to different countries and also enjoy the food there.

So i remember when he went to Rome for a concert, he came back home with lots of ideas for new italian pasta dishes etc..... he even took a picture with all their dishes from a restaraunt he went.

A week agoe he went to Marseille a city in South of France for a concert and when he came back he was full of praise for their food and how he had picnic there ( one would think he is going for work but looks like he is having more fun than work)
So he told me as there were near the sea side, they had a picnic and that he ate tapanade and that was so so delicious.
Ofcourse i have ate tapanade as it is easily available in the delli here.
But never made them at home, so I thought why not make then home and that is what I did for this weekend.
I made few kind of dipps and one of them was this.

These are so so delicious, that do make enought if you have guest as it will be finishe din a flash.

It was just hubby , daughter and I and it was finished in a flash ;-)

I sliced french bread in thin slices, grilled them for few minutes both side with a bit of olive oil brushed on top and served the tapanade with these bread slices.

Ingridients
200 gm black olives rinsed and  pitted, do buy the best olives you can as there ia no use in making this with less quality olives.
2 Anchovy fillets
1 to 2 tbsp lemon juice ( first add the 1 spoon and then taste before you add the rest)
2 tsp mustard paste
2 garlic cloves peeled
1/2 tbsp capers rinsed,drained and squeesed dry.
1 tsp finley chopped rosemary
couple of table spoon of olive oil, I didnt meaure how may spoon i just added like that.
Peper to taste
Put all the ingridients in a food processor and frind into a paste.
Do not add salt as most of the ingridients are having lot of salt.
It is much better to make tapenade day before you are using as the taste is better then.
You can also keep in the fridge for 2 weeks, but in a tightly closed jar.