A very robust tapenade with the assertive flavours of anchovies, capers and kalamata olives. Serve as an antipasto with pita bread triangles for dipping.
Altered ingredient amounts. I assume you are supposed to cook the anchovies first... how did you do that? - 11 Oct 2010
Great dip - made it as a precursor to a seafood BBQ and served with lightly warmed pitta bread. - 11 Mar 2009