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Tasty appetizer & tidbit recipes


Tapenade is a Provencal olive paste, very popular in the south of France. Spread it on fresh baguettes and enjoy it with a glass of crisp, fruity white wine, or use it to stuff chicken breasts.


Makes about 1 ½ cups

  • 1 head garlic, roasted
  • 1 cup Greek or nicoise olives, pitted
  • 2 Tbsp. capers
  • 2 to 3 anchovy fillets
  • 1 tsp. fresh thyme, chopped
  • 2 Tbsp. dark rum
  • 4 Tbsp. extra-virgin olive oil
  • ½ tsp. ground pepper


  1. Remove the papery skin from the garlic cloves.
  2. Place the garlic, olives, capers, anchovy and thyme in the bowl of a food processor. Pulse about 10-15 times until it is chunky.
  3. Add the rum and olive oil and pulse it a few more times. Do not completely puree it.
  4. Add the pepper.

Store in clean jars covered with a layer of olive oil. Chill until ready to use.


Recipe by Caren McSherry