I’ve always loved olives. When I say always, I mean since I could chew solid food. My grandmother fed me olives and I am almost positive that I was the only kid in kindergarten requesting olives for the intro to my birthday dinner.
Tapenade /ˌtäpəˈnäd /
-a Provençal paste or dip, traditionally made from black olives, capers, and anchovies.
(can refer to any olive-based spread or dip)
My love for olives has made tapenade an instant favorite of mine. It’s briny and acidic; versatile and refreshing.
Lately the world of tapenade has been expanding. It’s gone beyond the traditional French trio of olives, capers and anchovies. Tapenade has been getting a face-lift. Though the masterpiece required no changes, I admittedly enjoy some of the newer concepts. It’s still got olives, and that’s really all I need.
Classic or Revamped - how ever you like it, this olive based spread deserves our attention.
Dear Tapenade, I love you.