Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Place the olives in a colander and rinse well under cold running water. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar and lemon peel. Process ...