My first experience with tapenade was on a cheese sandwich from a local shop in my small hometown. My mother was the first one to discover this sandwich and I was still new to enjoying olives. However, the salty flavor from the olives with the creamy cheese quickly became a favorite of mine. From there, I started making my own tapenade only to realize just how versatile this mixture can be.
One note: this is not a traditional tapenade in that I don’t use anchovies and I also don’t use capers. The former for obvious reasons, the latter for the fact I just never have them on hand. You could easily add a tablespoon or two to the mixture.