1.0Chef's Pencilhttps://www.chefspencil.comrich600338<blockquote class="wp-embedded-content" data-secret="4SjAPYHhrS"><a href="https://www.chefspencil.com/tapenade/">Tapenade</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.chefspencil.com/tapenade/embed/#?secret=4SjAPYHhrS" width="600" height="338" title="“Tapenade” — Chef's Pencil" data-secret="4SjAPYHhrS" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.chefspencil.com/wp-content/uploads/Tapenade-e1716968755136.jpg957663I like olives in any shape and variety. For me, Tapenade, is the best you can do with an olive. This Mediterranean sauce/dip gives you the full, earthy, rich and fruity taste of olives with the added capers, garlic and the anchovies, in a smooth spread. There are two main varieties of Tapenade. One the basic spread as per the recipe below and the other with tuna and cognac added. Both varieties are very good but I feel that the recipe below without the tuna and the cognac is much more versatile, especially when the Tapenade is used as an accompaniment to fish or seafood. Please ensure that you use the best quality virgin olive oil and Kalamata olives for the Tapenade. The better the quality of the olives and olive oil, the better taste of the final product. Tapenade can be done way ahead and kept well chilled in a refrigerator for up to a week.