A Day in Provence…

In food, News on March 12, 2009 at 9:22 pm
Le pain et la tapenade

Le pain et la tapenade

Spring Break is a time for travel, and today we’re off to the south of France!

This salty black olive tapenade brings us back to our semesters abroad…ah, the life…and when spread on crostini or bruschetta, who can resist?

We’ve all heard the old adage that says, “A recipe is only as good as its ingredients.” This tapenade is no exception. You’ll no doubt taste the difference when you use top-notch, brine-cured olives—just say no to the canned supermarket variety.

Once again, we offer you an alternative—try this spread with green olives or add pine nuts, basil, rosemary or even anchovies—you’ll be pleasantly surprised.

Simple and elegant, yet surprisingly basic. Served on rustic French bread, this classic Provencal condiment is sure to please.

Until next time,




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