In addition to serving this zesty, bright, buttery green olive tapenade as an appetizer on toasted crostini (and it’s wonderful that way!), it also adds a sophisticated finishing touch for grilled fish and chicken, and pasta, and makes a unique savory spread for tea sandwiches. INGREDIENTS: 2 cups pitted Castelvetrano olives 2 tablespoons capers, drained...Read More

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...Read More