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Tapénade

A Provencal purée of capers, black olives, anchovies and olive (sometimes with tuna fish added) - used as a dip or spread. See our Recipe Section

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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