150g pitted black olives
4 quail eggs
3 - 5 garlic cloves
salt and pepper
First we´ll make tapenade. Crush the olives, capers, garlic and anchovies with oil to make a creamy puree. To get proper tapenade is important to use anchovies in olive oil, not in vegetable oil.
Then wash, peel and cut the potatoes into thin slices, about two or three millimeters. Then fry the potatoes until they are well browned on both sides in a large skillet, with not too much oil. In the same oil fry the quail eggs until brown on the sides.
Finally, assemble the millefeuille layers sandwiching with layers of potato and pate, to finish at the end with quail egg. Serve quickly before it´s cool and enjoy.