The black pâté of Provence (Tapenado) from The Auberge of the Flowering Hearth (page 202) by Roy Andries de Groot

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

Accompaniments: Red caviar garnish for tapenado; Green eggplant garnish for tapenado; Raw "tidbits from the garden" to go with tapenado

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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