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 ...

1. To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon ...

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 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, 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 ...

Unexpected guests are my worst nightmare. I like advance notice to clean the house, plan the menu and, most importantly, stock the bar. But should unscheduled guests come a-knockin’, the best defense ...

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 ...

Tapenade, the robustly flavored olive condiment from our friends in Provence, France, is gaining popularity in these United States. As well it should. Once you see how easy it is, and more importantly ...

YORK TOWNSHIP, PA — Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday. For more ...

From the new cookbook “Yogurt Culture.” . My inspiration for this recipe comes from a dip I enjoyed at the boisterous Jerusalem restaurant Machneyuda. There, Chef Uri Navon serves several colorful ...

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, ...