Tapenade

Tapenade is a popular dish in the south of France where it is typically eaten as an hors d’oeuvre spread on a baguette. I have found tapenade to be very versatile from spreading on a pizza, to stirring into a marinara sauce, to a savory filling in Pan Bagnat. It couldn’t be easier to make, which makes this a staple in my refrigerator.

Ingredients:

1 15 oz can pitted black olives, drained

8 oz jar green olives with red pimento, drained

2 Tbsp capers

2 - large cloves of garlic, minced

1 or 2 grindings of black pepper

Instructions:

Put everything in a food processor and pulse until olives are minced and all ingredients are combined. You may have to stop a couple of times and scrape down the mixture from the sides. Serve with whole grain crackers or crusty bread! This stays fresh in the refrigerator for 4-5 days, and it can also be frozen. If you’re serving a crowd, you may want to double the recipe because it’s going to be a big hit!