Tapenade Provençal

Provençal refers to the Provence region of Southern France, an area also well known for famous artists who lived and worked there, including Van Gogh, Cezanne, Picasso, and Gaugin, among others. Renowned author Peter Mayle offers beautifully humorous and vivid insights into this charmingly eccentric region in his book, A Year in Provence, as well as his other books, such as Toujours, Provence, Hotel Pastis, and many more.

Among the many culinary splendors of Provence is Tapenade Provençal, a luscious, flavor-drenched, highly versatile condiment that utterly captures the taste of the Mediterranean and adds tremendously to many dishes. For example, you might toss it with zucchini noodles―zoodles―for a light entrée, use it as a base for pizza or bruschetta, or stuff into cherry tomatoes for a chic hors d’œuvre.

Tapenade Provençal

This elegant condiment offers another beautiful advantage: it's a wonderful source of healthy, whole food fats. It’s always best to get your fats from whole food sources like this, which makes scientific and logical sense, rather than relying on processed oils that can undermine your health. Plus, Tapenade Provençal makes a fantastic hostess gift.

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Ingredients

  

• 1 1/2 cups pitted Kalamata olives their flavor is incomparable
• 1/2 cup grape or Roma tomatoes chopped
• 2 tablespoon capers
• 2 cloves garlic minced
• 2 teaspoon fresh-squeezed lemon juice
• 1/4 teaspoon each Pink Himalayan salt or to taste
• Freshly ground-black pepper
• Fresh minced rosemary and/or parsley to taste

Instructions

 

• You can either hand chop the olives or place them in your food processor and blend until chopped, with some texture remaining. Place in a bowl and add all remaining ingredients. Adjust seasonings and enjoy!