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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
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