Tapenade: A Provençal dish consisting of puréed or finely chopped olives, capers, olive oil, and sometimes anchovies which is usually eaten with bread as an hors d’œuvre. Originally tapanade was only made with black olives, but now there is also tomato and eggplant tapenades.
Today’s recipe is Kalamata Olive Tapenade with earthy, robust Kalamata olives. Tapenade is simple, quick to make, delicious and addictive. Kalamata olives are the Mediterranean diet’s best-kept secret superstar. Not only are they bursting with flavor, but they also pack a powerful punch of health benefits.
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