I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

Green olive tapenade, a chunky, briny, satisfying appetizer is matched here with warm, fresh goat cheese. Prepare the tapenade in a food processor, taking care not to over-work the mixture so it stays ...

Tapenade, that scrumptious Provençal-style olive spread, is a dish that successfully captures the sunny flavors of the Mediterranean. Although most markets stock a store-bought version, it’s fast and ...

Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished ...

The earthy, briny flavors of olive tapenade make us want to eat it straight, with a spoon. But when you’re done doing that, or you know, from a cracker, toss it with linguine in this easy dinner ...

You know the game you play where you have to name 10 foods you would bring to a desert island? When tasked with answering this complex question I always choose olives as one of my forever foods. They ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Tapenade, that scrumptious Provençal-style olive spread, is a dish that successfully captures the sunny flavors of the Mediterranean. Although most markets stock a store-bought version, it’s fast and ...