Tapenade Verte ou Noire
  • 1⅓ cups pitted olives (green or black, your choice, “gourmet” ones by US standards are best)
  • As many capers as you want
  • A bottle of anchovies (if you dare…I chose to skip this ingredient!)
  • A spoonful of mustard
  • A spoonful of olive oil
  1. Grind the olives, capers and anchovies in a mixer.
  2. Add the mustard and enough olive oil to create a good paste out of the olives.
  3. Serve on little slices of the best French baguette you can find.
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/provencal-cooking-its-best/