Black Olive Tapenade With Garlic, Capers, and Anchovies

This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.

Tapenade with Black Olives - Striped Spatula

It takes less than 10 minutes to whip up a batch of black olive Tapenade in your food processor! This umami-rich spread is an easy and delicious way to dress up appetizer and dinner recipes.

Traditional Provençal Tapenade With Capers, Anchovies, and Tuna

Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It's made with equal parts olive, caper, and briny fish, like anchovies and oil-packed tuna—hence the fact that tapenade takes its name from capers (tapeno in Provençal) and not olives.

Marinated Artichoke Hearts

These marinated artichoke hearts are light, punchy, and so good dropped into a springy pasta salad.

Mediterranean Flavors: Spinach and Artichoke Dip

Spinach and artichoke dip may have Mediterranean-inspired ingredients, but most of the recipes out there are American through-and-through. Frozen spinach? Thank you, Clarence Birdseye! Mayonnaise, cream cheese, and sour cream? You betcha. It appeals to our love of the hot and gooey, and I'll be the first to say it's great stuff. But I wanted to go a little lighter this time around.This version brings an all-American dip to its imagined Mediterranean roots with fresh spinach and garlic, olive oil...

Anchoïade

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé.

Lemon Manchego Toasts with Green Olive Tapenade

Here's an easy vegetarian party appetizer idea. Lemon Manchego Toasts with Green Olive Tapenade. Deceptively easy, and really tasty. They're super easy to make in bulk, so if you have your own sad, forgotten jar of olives in the fridge with no where to go, give this recipe a try.

Spicy Salami Sandwich With Olive Tapenade and Goat Cheese

For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food--there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another...

Sun-Dried Tomato Pasta Salad with Artichoke Hearts

This Sun-Dried Tomato Pasta Salad with artichoke hearts, pine nuts, and Pecorino Romano cheese is a perfect side dish or meatless dinner on a warm summer night.