All of my friends like olives. It’s a bit odd, but I think I could have a dinner party with nothing but bread, wine, and olives and everyone would be perfectly content. When I recently made a batch of this tapenade for a Sunday dinner at my mother’s house it was as if I’d brought a pot of gold instead of a small crock of olive spread. Call it olive crack.
In fact, while I was in Cambodia, my husband posted this on Facebook, “Kristina has only been in Cambodia since Saturday, so it looks like cold chicken and olive tapenade on english muffins for dinner tonight. What will I do when there’s no more tapenade?”
Sigh. Really? That’s what he eats when I’m gone?
I’ve been making a version of this for at least the last 15 years and for some reason it fell of my radar for …