This is a delicious snack with all the flavours of Provence to serve out of doors, either as a first course at a barbecue or for lunch, or else on small croutons to serve with drinks before a meal.
Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm...
If possible make this salsa about half an hour before you serve it to allow the flavours to develop.
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted...