How to Make Tapenade for a Picnic

Tapenade is the perfect picnic food because it travels well. Mayonnaise free and great at room temperature, this is the perfect spread for bread, crackers or sandwiches. Simple or fancy, tapenade makes a versatile addition to a picnic.

Instructions

1. Choose your olives, which are the base of tapenade. Green, Greek, kalamata and black are good choices. Those packed in oil offer more flavor than those packed in juice or water. Don't forget to pit them, if they aren't pitted already.

2. Put the olives in a food processor. You can also mash them by hand with a mortar and pestle.

3. Add your extras. Capers are traditionally used, but you can add basil, tuna, figs, caviar or garlic.

4. Season with herbs. Rosemary is a customary addition, but basil and thyme work just as well.

5. Pour 1 or 2 tablespoons of olive oil in the food processor. You want just enough that it will mix well and be easily spreadable.

6. Pulse the mixture until it is spreadable and uniformly ground to a paste. Taste and add salt if needed. Your olives may be naturally salty so taste the mixture before adding additional salt.

7. Pack the mixture in an airtight container, and serve with bread, crackers or pita bread. You can also use as a spread on your sandwiches, instead of traditional mayo and mustard. It will stay fresh all day.