Olive Tapenade Provencal

The simplest appetizer/antipasto but really reliant on quality of ingredients.  This uses large green Castelvetrano olives and a mix of black olives (kalamata, nicoise). 

As you chop the green olives it will feel like you are making your own olive oil as they release the oil bound within--use a kitchen blade to get all the great oils into the bowl, you want that green goodness... 

This is the time to use the best quality olive oil you can, a first press and cold pressed extra virgin olive oil. 

The balance of the creaminess of grated or crumbled cheese, bit of brine and crunch of green olives, brightness from the lemon zest, nuance of flavors from herbs de provence and then the olive oil dripping off crusty bread.... You will only be able to stop once this is gone or you just walk away! 

This also works well as a vegan appetizer by omitting the cheese and using chopped orange peel and roasted garlic.

makes about 2 1/2 cups

2 cups green olives (Castelvetrano)

1/2 cup mixed black olives (such as kalamata, nicoise, etc)

1 TB herbs de provence

zest of 1 lemon

1 cup (or more) grated or crumbled cheese  *see below

3/4 cup extra virgin olive oil

Pit green olives and chop, rough chop works best, no processor.  Chop black olives and add to bowl with green olives.  mix in herbs de provence and lemon zest.  Add cheese and combine and add olive oil, mix and store until ready to use. 

Best at room temperature, remove from refrigerator 1 hour before eating.

*I used a feta de provence from Keswick Creamery that  I broke by hand along with grated Crotenese.  The feta was not overly salty and more yellow than a white sharp feta.  Experiment with what you prefer.