Talk about versatile. I made this as a tapenade to spread on crackers with a cocktail but then ended up using it in a variety of ways. It couldn’t be easier and especially so if you have a food processor– just throw in the ingredients, pulse and you’re done.
As I mentioned, it is lovely on a cracker or toasted baguette. But it is also delicious alongside a piece of pork tenderloin, rubbed under the skin of a chicken before it is roasted, served with that same chicken after comes out of the oven, or even with lamb.
This recipe comes from one of my favorite cookbooks, A Platter of Figs and Other Recipes, by David Tanis. He has a simpler tapenade but suggests this version if you like a little more tap in your tapenade. He serves it with Roast Leg of Lamb with Flageolet Beans and I just served it anywhere I could.