Paté de aceitunas negras (Tapenade)

300 gr. black olives
1 clove of garlic
5 sun-dried tomatoes
8 fresh basil leaves
50 ml extra virgin olive oil
2 fillets of anchovies and olive oil part from the can
10 gr of pine nuts or walnuts






Debone black olives and put aside. If they are pitted, drain well and add the liquid blender cup. Also put all ingredients except extra virgin olive oil and blend in a blender to form a cream or paste.

Add the olive oil to the mixture until it is thicken.

Milhojas de patata, tapenade y huevo de codorniz (Millefeuille potatoes, tapenade and quail egg)

 2 potatoes

150g pitted black olives

30g anchovy

4 quail eggs

capers

3 - 5 garlic cloves

oil

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.