One of my favorite things about french people is they have this term amuse-bouche it literally means to amuse your mouth.  Get your minds out of the gutter… it is involving food.. but yes it is the french who came up with the term!

Anyway, the way I see it is it a little item that gets you excited for the meal, like a little appetizer.  One of my all time favorite cookbooks Lulu’s Provencal Table, talks about how the matriarch of the family Lulu makes the most amazing amuse-bouche for her family get togethers.

These go amazing with champagne and are a really nice item to have when guest first arrive.

I based this olive tapenade recipe off of hers.  I have had many variations of olive tapenade so feel very free to make this recipe something different.  It is basically a blend of ingredients that can be altered.  The more you play with it the more it can become your own and someday you will have people discussing your tapenade!


Blend/Chop/Mortar and Pestle to desired consistency

1 cup kalamata olives

1/4 cup sun dried tomatoes

2 garlic cloves

1-2 tablespoons olive oil (use amount for desired smoothness)

1 sprig savory

Place onto grilled bread or use as dip for vegetables


Sample Variations:

Use Green Olives

Add Anchovies

Use Different Herbs Such As Thyme Or Parlsey

Good Luck Making This Your Own!