Two kinds of tapenade (olive spread)

Name: Two kinds of tapenade (olive spread)
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.2 kg Potatoes; 1 TABLESPOON coarse salt; 1-2 Branches of rosemary; 1/2 Pot of thyme; 1 glass jar (40 g stripping) pickled anchovy fillets in salt; 150 g pitted green olives; 150-200 g Capers; 4 TABLESPOONS Lemon juice; 4 TABLESPOONS Cognac; 2 TEASPOONS Mustard; 2 TEASPOONS dried herbs of Provence; 150 ml Olive oil; 7-10 Tbsp Pepper; 150 g pitted black olives; 7-10 Tbsp Oil; 7-10 Tbsp Herbs, olives and lemon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.2 kg Potatoes
1 TABLESPOON coarse salt
1-2 Branches of rosemary
1/2 Pot of thyme
1 glass jar (40 g stripping) pickled anchovy fillets in salt
150 g pitted green olives
150-200 g Capers
4 TABLESPOONS Lemon juice
4 TABLESPOONS Cognac
2 TEASPOONS Mustard
2 TEASPOONS dried herbs of Provence
150 ml Olive oil
7-10 Tbsp Pepper
150 g pitted black olives
7-10 Tbsp Oil
7-10 Tbsp Herbs, olives and lemon

Directions

1
Wash the potatoes thoroughly and cut them in half lengthwise. Thickly coat a baking tray with oil and spread the potatoes on top with the cut surface facing down. Sprinkle with coarse salt. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
2
Wash the rosemary and thyme, dab dry and roughly pluck into pieces. Sprinkle over the potatoes halfway through cooking. In the meantime, drain anchovy fillets for the tapenades. Green olives, half of the K
3
Add 2 tablespoons lemon juice, 2 tablespoons cognac, 1 teaspoon mustard and 1 teaspoon herbs of Provence and chop everything finely. Finally mix in about 75 ml olive oil and season with pepper. Prepare the tapenade from the black olives with the remaining ingredients in the same way.
4
Serve tapenades with the roast potatoes. Garnish as desired with fresh herbs, olives and lemon.