tapenade

Top with the tapenade and 1/4 cup of the salad.

Salt them lightly, and let sit while you make the tapenade.

Pour tapenade sauce over fish, cover and cook for 5 minutes.

Transfer the tapenade to a bowl and place in the refrigerator for several hours or overnight.

Toss with tapenade, and some salt and pepper if necessary.

The best texture for tapenade is slightly chunky, not creamy.

As if it might still evoke memories too painful for the marketing in America of tapenade.

Chopped, they can go into tapenade or the filling for deviled eggs.

Sarah suggests going and getting the tapenade for the bread, Phil leaves to go get it.

"There are about a million calories in that green stuff," she said wistfully of the tapenade.

Spoon a little of the tapenade on each plate and on the tuna.

Avoid those that have been seasoned, because the best tapenade is dominated by the strong flavor of olives and little else.

In 1997 he moved to San Diego, opening Tapenade the following year.

Both consist of hollowed-out lemon skins filled with a tapenade.

It is escorted by a garlicky white bean spread and a black olive tapenade.

Like the tapenade, it's simple to make.

The broccoli, cheese and olive tapenade combination was drab by comparison.

Tapenade is also a popular condiment in Cajun cuisine.

Add olives, tapenade and leaves from remaining thyme.

A complimentary black olive-tomato tapenade served with crisp toasts made friends.

Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container.

When they cooled down, though, they were tasty with a garnish of tapenade puree.

The prawn pizza and the bread with olive tapenade is unmissable.

For the tapenade, puree the olives, anchovies and mustard in a food processor.

A tapenade and two soups (the other one was tomato): it's not exactly spoiling, is it?