First, put the garlic cloves, capers and sardines in the food processor with the Pastis (or Gin). Give it several pulses to make a paste.
Next, add ⅓ of the olives and approximately ⅓ of the olive oil and ⅓ of the herbs. Pulse several times. Mix together with your spoon, bringing the contents on the side of the bowl into the center.
Repeat 3 times. This does not need to be exact, but separating the ingredients into 3 batches allows an even mixture between ingredients.
Serve the tapenade with totis, little toasts made of day old baguette.
FRENCH ASPARAGUS RECIPE
TOMATO SOUP GRATINÉE
SIMPLE PROVENÇAL TOMATO SOUP WITH GOAT CHEESE TARTINES