Here is a spoonful of tapenade. The original picture comes from here. It's a paste made of black olives, anchovies and capers... and it normally is delicious. A wonderful mixture of tart, sweet and salty. It makes a great spread for crusty bread.
I made a whole bunch of tapenade last week. The Daughter pupils widened as she bit into the fragrant "tartine" (toast with spread) and then she politely commented "It's nice but a bit too exotic for me". The Husband said more bluntly "It's horrible". Little Boy made a face and went back to his fragrant plain white rice.
No one liked my tapenade because I had put in half a lemon instead of 2 teaspoons. It tasted like olive flavoured wasabi.
But olives are expensive so I hit upon the idea of using it in the bread dough, (olive bread), in the marinade for roast chicken (olive roast chicken), a few discreet drops in sandwiches.
I tell you, it makes all the difference in the world. I tried a teaspoon of my tapenade in my cream sauce and the family loved its full-bodied fragrance and special tartness. Phew! I am so relieved that I don't have to throw the whole lot of tapenade away!!