This tapenade is perfect for spreading on crusty bread for a hearty snack or a light lunch. I’ve been on a huge olive kick ever since we got back from Greece, so I was thrilled to pick up some olives and put together this recipe. I found these gorgeous little babies at the grocery store and just had to bring them home with me. You know how much I love color, so I couldn’t resist.
How to Make Olive and Tomato Tapenade
Step #1: Preheat the oven to 450°F (232°C) and cover a rimmed baking sheet with foil. Originating from the Provence region in France, tapenade is named after the Provençal word for capers, “tapenas.” Step #3: Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.
