Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

small bowl of tapenade on a serving platter with crostini - Michelle McGlinn/Tasting Table We may receive a commission on purchases made from links. Tapenade is the salty cousin to dips and spreads ...

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

Kyle Taylor of North Shore Private Dining is sharing his recipe for a perfect starter to serve at spring and summer gatherings: A crostini with basil chevre and olive tapenade. He starts with a Vienna ...

2 teaspoons finely grated lemon zest ¼ teaspoon fresh ground black pepper 1 tablespoon chopped fresh basil Chop olives coarsely by hand. Combine with prepared tapenade, olive oil, lemon zest, pepper ...

Green olive tapenade, a chunky, briny, satisfying appetizer is matched here with warm, fresh goat cheese. Prepare the tapenade in a food processor, taking care not to over-work the mixture so it stays ...

Don't be overwhelmed when trying to come up with new and different menu plans for your next game day football-watching party. I'm recommending a bit of tasty tapenade to get your guests in the mood ...

Dave Matthews’ Flank Steak With Olive Tapenade Serves: 6 to 8 6 cloves garlic, minced ⅓ cup soy sauce ⅓ cup plus ½ cup extra-virgin olive oil, divided ⅓ cup Worcestershire sauce Freshly ground black ...

You know the game you play where you have to name 10 foods you would bring to a desert island? When tasked with answering this complex question I always choose olives as one of my forever foods. They ...