This briny, robust black olive spread is great as an appetizer or hors d'oeuvres with crackers. It can also be used to jazz up a sandwich or as a topping for grilled chicken.

Tapenade is a tasty Mediterranean olive dip that originated in Provence in the 1880’s. This assertive blend is usually served as an hors d’oeuvre enjoyed with bread or can even be used as a filling or topping for chicken dishes.

The main ingredients in most tapenade recipes use a blend of black and green olives with capers and anchovies. I omitted anchovies. They are a no-go for me.

This recipe is really simple to make. Just get out the food processor, and add all of the ingredients (except for the crackers!). Then blend until mixed together. Transfer to a bowl and serve. How simple and easy!

The concentrated combination is an assault on the senses and it is impossible to ignore.

Spoon the homemade Tapenade into a clean glass jar, top with a tablespoon of olive oil. Sealed jars will keep up to 6 months. Once the jar is opened store in the refrigerator for 2-3 weeks.