Originally a Mediterranean dish, tepanade has become something of a regular dish when it comes to appies. Living on a small island with one main store (that is usually closed the day we make spontaneous dinner plans) means being perpetually prepared. The staple foods required are: pitted black olives, olive oil, Parmesan cheese, feta cheese, lemons, parsley, anchovy paste, garlic, capers. I almost always have one version of each of these things in the fridge and pantry. No fresh lemons - use lemon juice in a jar. And... come to think of it - that will be the only missing ingredient ever. Because of those wiley Italians putting everything in a tube now, I always have anchovy and caper paste on the fridge door. And now that I have a teeny garden, I never run out of fresh parsley. So - tepanade it is!
This recipe is best with all fresh ingredients - of course. But we don't always have that luxury on Hornby. So, we make what we can with what we have and we're happy to have it!