Philippe Jourdain, two Michelin star and restaurant chef at the Terre Blanche Hotel Spa Golf Resort, shared a recipe for a typical southern French snack that is easy to make at home.

How to make olive tapenade

Ingredients: olives (400 g), garlic (1 clove), anchovy fillets (2 pcs.), capers (40 g), basil (3 leaves), thyme (½ tablespoon), lemon juice (1 pc.), olive oil (100 ml), freshly ground black pepper.

Cooking method:

!. Remove the pits from the olives. Finely chop the garlic clove and basil leaves.

2. Combine anchovies, garlic, capers, olives, thyme and basil in a blender, add lemon juice and blend until smooth.

3. Then add the olive oil gradually, continuing to stir, until the whole mass becomes a cream. Season with pepper to taste.

Author: Zhanna Spiridonova.

Photo: press materials.