Jean was born in Nyons in Provence. He makes a tasty and very healthful tapenade using this family recipe. He has pointed out that the caper is called “tapé” or “tapeno”in Provençal, thus: “ tapenado” or “tapenade” means a sauce made with capers, even though ripe olives are the principal ingredient.
2 ½ cups of ripe olives, pitted and rinsed
½ cup of capers
4 filets of anchovies
½ tablespoon of Dijon mustard
1 tablespoon of extra virgin olive oil (2 if you prefer a thinner consistency)
Mix the ingredients and pass through a food mill or grind in a food processor, being careful not to over-process them.
Serve on toast or crackers.
Jean Nicolas on a visit to London, 1971 circa,
Lower Mall, Hammersmith