The Tapenade is a dish that originates in the region of Provence, France. It typically consists of finely chopped olives (green or black) blended with olive oil, capers, and other ingredients - sometimes garlic is included, sometimes lemon, etc. The finished product is basically an olive-based paste, that is used as a spread with bread or toast, but also served with cooked dishes like meats and poultry.
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Green olives, a pinch of sea salt, and delightful herbs from Dalmatia's fabled Adriatic coast.
Slightly sweet and smoky black olives combined with extra virgin olive oil and spices.