Capers Tapenade

Ingredients

• 50 g capers
• 50 g green olives (pitted)
• 2 anchovy fillets
• 1 bunch parsley (~30 g)
• 2 tbsp pine nuts (or walnuts)
• 1 Garlic clove
• 2 tbsp grated Pecorino
• 125 ml olive oil
• Salt
• Pepper

Instructions

1. 1.

   Drain the capers and finely chop them with the olives and anchovies.

2. 2.

   Wash, trim, and combine the parsley with pine nuts, peeled garlic, pecorino, and olive oil into a smooth paste (or crush in a mortar). Add the chopped capers, olives, and anchovies and mix well. Season with salt and pepper to taste.

3. 3.

   Transfer to a sealable jar and store in the refrigerator.