Tapenade

Tapenade is a sort of relish, salty and pungent, much eaten in Provence. You can spread it on thin slices of toast, eat it with cheese, on biscuits, even stuff hard-boiled eggs with it. If you like the taste of olives, you will love it. It would be a good appetizer before a meal, a change from taramasalata made with pounded cod’s roes. You will need a pestle and mortar, or a very strong bowl and the end of a rolling pin, for the preparation.