This is a favourite from Provence, this particular recipe was inspired by a meal in Grimaud in the south of France. A beautiful walled village in the hills above Saint Tropez, or Sans Trop as it's known locally. I spent a very pleasant summer here working occasional jaunts on a Sunseeker motor yacht. To be honest the yacht rarely made it past the bay. The best thing here was the bread, baguettes baked in the morning and then again around five. So you were never very far from a croissant or baguette.
Of course the scotch bonnets were not part of the original recipe but in combination with the anchovies are delicious, when you chop the chillies leave them to sit in the lemon juice for extra zing.
There is no salt as none is required. Salted anchovies are best for this recipe, be sure to rinse well.
You could serve this on toasted croutons or it is works well with spaghetti.(spaghetti is a recurring theme throughout this blog)
100ml extra virgin olive oil
10 anchovy fillets
1 clove garlic
100g good quality black olives
30g rinsed capers
2 scotch bonnet peppers
juice of one lemon
bunch of flat parsley
twist of black pepper
- Finely chop the olives, anchovy fillets, capers, parsley, garlic and scotch bonnets.
- At this point you could mix the items with the olive and lemon and have a rough olive salsa..
- For a more authentic smoother paste add the chopped ingredients to a mortar with the lemon juice and olive oil and grind until smooth.
- Avoid the temptation to electrically blend together, this will affect the final taste.