Tapenade: From Provence straight to your kitchen

Tapenade is an olive spread that works great as a bread topping. It is very simple to prepare, and its intense flavor has won over food lovers worldwide. It's a delicious change from classic egg spread to plain cheese on a sandwich. When I make it at home, the bowl quickly becomes empty.

Before I went on vacation to Provence, I was convinced that tapenade was a Spanish spread. My husband, on the other hand, claimed it was a Greek delicacy—after all, Greece is invariably associated with olives. It turned out, however, that it is a paste from southeastern France.

It is now popular worldwide, but its roots go back to the 18th century, as the first mentions of tapenade date back to that time. The simple mixture of olives, capers, anchovies, and olive oil perfectly complemented the tastes and customs of the people of Provence, who have valued seafood and the richness of olive oil flavors for centuries.

Tapenade is simple to make. The hostess from whom I rented a room made it almost every day. At the end of my stay, I begged her for the recipe, and today I gladly return to it in my American kitchen.

Ingredients:

                              
• 7 ounces of pitted black olives
• 2 tablespoons of high-quality olive oil
• 1 peeled garlic clove
• A pinch of Herbes de Provence
• 1 teaspoon of chopped fresh basil
• 2 tablespoons of walnuts
• optional: 1 teaspoon of capers, 2 anchovy fillets anchovies
• Pepper to taste

Preparation:

              
1. Drain the olives.
2. Toast the walnuts in a dry pan to bring out more flavor.
3. Place all the prepared ingredients in a blender. Blend until a smooth paste is achieved. If you prefer a crunchier texture, leave a few olives whole or cut them into smaller pieces.
4. Season with freshly ground pepper.

Serve the prepared tapenade with your favorite bread, such as baguette, toast, or as an accompaniment to meats and cheeses.