It turns out that you don’t really need to worry yourself with a substitution for anchovies when making a vegetarian tapenade. Quality olives, capers and olive oil are all you need. Making it yourself means you get to use your favourite olives and get the consistency to your liking. I like mine green and a little meaty, but you make it to your tastes.
This story and the recipe that goes with it can be found in “AL FRESCO”, ISSUE 019 of Le Sauce Magazine! Please get it here: http://www.lesauce.com/app