Olive Tomato Tapenade Tapenade has its origins in the south of France and usually consists of finely chopped olives, capers, anchovies, and extra virgin olive oil.  In Provence, tapenade is spread on thin toast or bread and is consumed as a light snack or hors d’œuvre. Our black olive and tomato tapenade recipe is a variation of our standard tomato […]

Oliva Schiacciate or Calabrian Cracked Olive Salad One of the great thrills in my life, if you haven’t noticed, is the simple ritual of preparing and eating food.  The preparing part fulfills me on a tactical kind of level; that is, finding the ingredients, thinking through how I’ll manipulate the products, and working with the food.  The eating part, well, […]