Provence Tapenade with Herbs de Provence
Provence markets Provence markets provide bags of herbs de Provence and a good selection of olives especially after the September harvest.
Market tapenade might be too salty for some tastes so it is good to make your own and leave the salting to your guests.
You can s
erve Camargue sea salt at the table for an additional flavoring at the discretion of each guest.   
Olive Tapenade

Gather  two cups of black olives pitted and a half cup of capers. Rinse the capers in fresh water to remove the excess salt and set them aside. Take three anchovies and rinse them in fresh water to remove the excess salt and remove any large bones. Add to this a pinch of Herbs de Provence and a touch of fresh ground black pepper. Have some Camargue sea salt ready to add at the end to your taste.

In a food processor place two cloves of peeled garlic and make a puree, adding olive oil to make the mixture a paste. Add the olives, anchovies, and herbs and mix while adding olive oil to keep the mixture a paste.

Serve unheated on thin slices of French bread toasted or in a dish as an accompaniment to crackers
A Provence favorite is to remove the yoke from a hard-boiled egg and fill the hollow in the white with the tapenade mix after adding the egg yolk to the mix.

Another way to serve is to slice French bread thinly and place in a baking tray.  Place the tray beneath the broiler until the bread browns. Remove the pan and turn the breads over.  Cover each round of bread with a layer of tapenade. Place the pan back under the broiler to slightly toast the tapenade.  Serve warm.
Provence Tapenade with Herbs de Provence come to the Provence Markets which also provide bags of herbs de Provence and a good selection of olives especially after the September harvest.
Provence Tapenade with Herbs de Provence come to the Provence Markets which also provide spring lamb from the huge herds in the Alpilles Hills
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International flights serve Paris, Marseilles,  Local flights reach Nimes and Avignon.
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