Tapenade

In the south of France, there are as many variations on tapenade as there are bottles of rosé. We stick with the Provençale classic, which uses Niçoise olives, capers, anchovies, garlic, and lemon, and we chop it by hand for the perfect texture. For an apéro, smear the tapenade onto Large Croutons or serve it alongside Crudités à l’Anchoïade. We like to make a double batch because it’s great spread onto