I was cooking a very delicate and sweet zucchini frittata and I thought that an extra twist would have been a perfect addition: one teaspoon of olive Tapenade (French olive spread very popular in the South of France). As I really had no time to run to the grocery store and buy it, it only took me 5 minutes to prepare it from scratch. And as all the homemade recipes from scratch, the final result was very very satisfying. (that's why I'm sharing it with you!!) The olives (Italian sweet ones, Taggiasche) + the capers + the anchovies (Italian too..under Extra Virgin Oil of Olive) created a creamy, salty, intense flavor. The lemon juice with its acidity balanced very well the saltiness of the Tapenade. Only one suggestion: do not overdose it...you just need a teaspoon :-)Enjoy and share with me your opinion!Let's be in touch:My blog: http://buonapappa.netFacebook Page: https://www.facebook.com/pages/BuonaPappa/107850219338694Google +: https://plus.google.com/u/0/b/106064003575354848706/106064003575354848706/postsInstagram: http://instagram.com/buonapappa
