238.Tapenade : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Traditional French sauces for serving with protein or vegetable dishes.

Serves 4

2 oz / 50 g capers, drained

6 garlic cloves, peeled and chopped

6 oz / 150 g olives, stoned

2 oz / 50 g anchovy fillets

pepper to taste

4 fl oz / 125 ml olive oil


  • Puree the ingredients with half the olive oil until it forms a paste.

  • Beat in the remaining olive oil more slowly.

  • Serve with crudites or boiled eggs