I first discovered tapenade, a spread made from olives and capers, when my uncle hosted an evening based on The Big Night more than a decade ago. It was only fitting, then, that when a party was thrown to celebrate that same uncle’s 60th birthday, that Cari and I should provide tapenade and some other delicious spreads for the occasion.
All three of the spreads we made turned out well and were served as part of a crostini bar which guests could help themselves to.
I’ll start by sharing the most complicated of the bunch. Emeril Lagasse’s recipe for Olive Tapenade. We made the mistake of buying black olives with their pits, which only further added to the complications. We also didn’t use anywhere close to the amount of capers called for, but it still turned out well.