Anchovy-olive dip (Tapenade de Toulouse) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 78) by Paula Wolfert

  • ground cayenne pepper
  • store-cupboard ingredients
  • egg yolks
  • oil-cured black olives
  • canned anchovies in oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on December 25, 2010

    This dip is pretty light and airy, and tastes great. Technically it's not a tapenade because it does not contain capers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.