Black Olive Tapenade

Born in Provence, the foodie capital of southern France, tapenades have been gracing tables for centuries. And it doesn't look like that will end soon

The traditional recipe of finely chopped olives, capers, anchovies, and spices was generally eaten as hors d'oeuvres but has found its way to many other dishes. 

We love it tossed in pasta, spread on crunchy bread or crackers, mixed with your favorite lettuce or vegetables to make an incredible salad, served to accompany fish or chicken and to lift the flavor of your favorite sandwich. 

Recipes here!