It’s mostly used for appetizers, but tapenade—a luscious olive spread—can be a tasty addition to entrees, too. Originating in the Mediterranean region, tapenade (ta-pen-AHD) is a blend of olives, capers, anchovies, garlic, olive oil and seasonings. Producers often put their own spins on the classic ingredients, giving each version a unique taste. One tapenade might incorporate green olives instead of black, another might have almonds added. Tapenades also can include tuna.

Spread the paste on toasted slices of French bread for an appetizer or use it as a dip for vegetables. Toss it with pasta or spoon it down the center of an omelet along with dabs of goat cheese. Try it as a topping for grilled fish or lamb, or add it to beef stew.

Look for tapenade in the condiment or Italian foods section of supermarkets. Or make it yourself, using a food processor. (For a recipe, try Green Olive Tapenade.) You can substitute olive paste for tapenade, but it lacks the anchovies and capers that distinguish tapenade’s flavor.