I get so excited when I find recipes and I have grown all, or most, of the ingredients. Today’s recipe fits into that category. The only ingredient that didn’t come out of my garden was the anchovy fillets.
As my dear vegetarian friend, Colette, was coming to dinner that night, I divided the tapenade into two bowls and only put anchovies in one. I think the anchovies gave the tapenade more depth of flavour but, if you are vegetarian or object to anchovies, it still tastes lovely without them. If you are omitting the anchovies, taste the tapenade before serving as you may wish to add a little salt. Continue reading