A recipe from my #1 Amazon bestseller The Great Mediterranean Comfort Food Tour
"We've been traveling the world full-time for over nine years, and Karen's books have played a big part in our trip planning. This new book lays out the perfect itinerary for eating your way along the sun-kissed Mediterranean!"
Debbie and Michael Campbell, The Senior Nomads, authors of Your Keys, Our Home |
TAPPENADE
Martine Cuenat, EatWith, Barby, France Served with a view of Mont Granier and the Belledonnes in the French Alps, near historic Chambéry Tapenade In metric measurements 160 grams sweet, black Kalamata olives 160 grams green olives 3 cloves garlic 3 tablespoons tomato sauce 3 tablespoons olive oil No salt In US measurements 6 oz sweet 6 oz green olives 3 cloves garlic 3 tbsp tomato sauce 3 tbsp olive oil No salt Combine in a food processor, mix, and serve with toasted bread. For more French Alpine recipes and their backstories, see my post
You Are What — and Where — You Eat |