Black olive tapenade from Around My French Table: More Than 300 Recipes from My Home to Yours (page 487) by Dorie Greenspan

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

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  • L.Nightshade on May 22, 2011

    I made this tapenade to go with the Tuna Confit (page 305). This is an easy accompaniment that can be thrown together in minutes . Black olives, an anchovy, lemon zest, lemon juice, rosemary, thyme, piment d'espelette, and olive oil, are thrown into a food processor and blended. Very salty, of course, and a little goes a long way. This would be great on a white fish, chicken, or just on a slice of bread.

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