This makes a lovely appetizer or part of a mezze spread. Although we tend to think of tapenade as an olive spread (and most do have olives), the name comes from "tapenas" the Provencal word for capers. The jarred ones in vinegar or a brine solution are perfectly fine. But even better are the ones from Sicily, packed dryishly in sea salt. This started as a recipe in Canada's Globe and Mail, September 1994 issue of its food magazine Gusto. I've played with the seasonings and the garnishes, including adding Turkish or Syrian pepper, reflecting Mediterranean trade with Sicily and Provence.

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