I have a thing for Castelvetrano olives. They’re a meaty Sicilian green olive with a mild flavor that can only be described as sweet and buttery. Tapenade is a French spread made with olives, capers and anchovies. It can be used as a dip, a condiment, or a spread (think sandwiches). You can add it to salads or stuff meat with it. Honestly the possibilities are endless.
