For my last look at autumn in Provence I want to share picture of gorgeous colorful olives in the markets.
Workers scoop large spoonfuls of olives into bags to be enjoyed by their customers.
I am not an olive eater per say, but the olives in France taste amazing and once I start, stopping is difficult!! The olives are not pitted, making eating them a bit inconvenient but the flavor and meatiness is well worth the effort!
There is much variety in the brining liquid and herbs used to finish the olives, a flavor for everyone.
Olive tapenade and bread is often served on the tables of Provencal restaurants when you sit down, think salsa at a mexican restaurants. Below you will find my Green Olive Tapenade recipe, enjoy!
Green Olive Tapenade
1 ½ cups Spanish olives, pitted and rinsed
2 cloves garlic, pressed
1 tablespoon capers
1 teaspoon each lemon zest and freshly squeezed lemon juice
3 tablespoons or more olive oil
½ teaspoon herbs de Provence
Salt to taste
Place all ingredients in a food processor and pulse until mixture is chunky. Serve with French bread.
