In the sunny south of France, no tray of hors d'oeuvres is complete without a small pot of tapenade to smear on crisp crackers or baguette slices. This robust spread of olives ― black or green ― with anchovies, capers, garlic, and olive oil is very easy to prepare.
But here in the West, that task is optional because, of late, tapenades flourish on market shelves. Whether you purchase the spread or make your own, tapenade can add a delectable provençal flair to hearty sandwiches.
ELAINE JOHNSON
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