A trio of delectable tapenades. From the top, there's an olive, almond and apricot combination, an almost black Nicoise olive dip and a lighter coloured concoction containing green olives and sun drie ...

Tapenade is a staple in my house, since it does double duty served with a cheese plate or used as a spread on your favorite panini. I must admit, however, I always end up making it with black olives, ...

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, ...

Tapenade, that scrumptious Provençal-style olive spread, is a dish that successfully captures the sunny flavors of the Mediterranean. Although you see it popping up frequently as a tangy starter in ...

It is the soul of summer, it is the sense of the Mediterranean, it is the south of France in a dish. It’s tapenade, a rich, heady paste of olives, garlic, olive oil, capers, herbs and sometimes other ...

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, ...

Is tapenade the perfect nibble to serve with late summer drinks, or a waste of good olives? And does tuna have any place in the recipe? While there is still a little light left in the evenings, it's ...

Tapenade (tap-in-ODD), the olive spread from France, is a convenient recipe because it can be made a day or two ahead of your party or meal. Just keep it chilled in an airtight container and when you ...

Epicuria Chef Tracey Black has the perfect Halloween recipe for a fig and olive tapenade dip shaped like a severed hand. Think a severed hand is too gross? You can always shape it into a bone or ...

Traditionally, tapenade is simply made with olive paste and capers. Capers are a must. Tapenade originated in the French region of Provence and the name is derived from the Provencal word for capers, ...

Drain the artichokes and roughly chop them Tip them into a food processor with the garlic, cumin and 2tbsp of the olive oil. Whizz to a purée. Transfer the dip to a small serving bowl and drizzle over ...