Tapenade with green and black olives (Tapenade aux olives vertes et noirs) from Plat du Jour: French Dinners Made Easy (page 35) by Susan Herrmann Loomis

  • capers
  • thyme flowers
  • brine-cured black olives
  • brine-cured green olives
  • anchovy fillets 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.

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