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Radishes with Tapenade

INGREDIENTS

  • 350 g can black olives in brine (150 g olives)
  • 1 tablespoon capers (in brine)
  • 2 anchovy filets (in olive oil)
  • 1 clove garlic
  • 1 tbs lemon juice (1/4 lemon)
  • 1/4 cup extra virgin olive oil
  • Freshly cracked black pepper
  • 1 bunch French breakfast radishes

PROCEDURE

  1. In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble.
  2. Serve with the radishes, and sprinkle the radishes with Maldon salt.
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