On a recent trip to Bermuda with dear friends, our host shared his dislike for olives but love of olive tapenade! It is not an uncommon conundrum. For those who appreciate the flavors of Provence, a classic tapenade is delightful, a mildly seasoned spread traditionally served on baguette slices or with crudités. It is the perfect contrast to creamy dips like hummus and spinach-artichoke.
Our tapenade discussion inspired me to pull out this old recipe, another easy way to create a special dish for the family or entertaining friends—it takes only five minutes to make. I have also tossed this dip with fresh, hot pasta, and used it as a rub for baked chicken.
Niçoise or Kalamata olives are best for this recipe, you can also use green Castelvetrano, olives—I like to offer both.
Yield: Makes 1 1/2 cups