As tapenade traveled beyond the Mediterranean basin, it evolved, adopting new ingredients and regional variations. In Italy, ...

But yes, you can just just make the tapenade and add it to store-bought hummus. My recipe uses kalamata olives (and is based ...

Oil: Traditionally Extra-virgin olive oil would be used in a tapenade, though you can feel free to use your favorite oil here ...

(I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade ... Add the olive oil and a sprinkle of salt. Pulse the food processor ...

Versatile, inexpensive, and wildly crowd-pleasing, a crusty loaf of bread paired with dressed-up olive oil is the perfect last-minute appetizer.

This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and ... Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface ...

Drizzle with extra oil before serving, and garnish with the whole basil leaves. You can use shop-bought tapenade to speed things up, though I find my homemade one makes the recipe extra special.