Green tapenade from Saffron & Sunshine: Tapas, Mezze and Antipasti by Elisabeth Luard
- coriander leaves
- fennel
- green olives
- raki
-
EYB Comments
Can substitute ouzo or Pernod for raki.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Provençal leek and cheese tart (Pissaladière aux poireaux); Provençal asparagus gratin (Cassolette d'asperges); Provençal artichokes to taste like truffles (Artichauts à la barigoule); Provençal root artichoke casserole (Topinambours en daube); Provençal chanterelles with parsley and garlic (Chanterelles en persillade)
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.