It’s tricky business when you have guests for dinner. I usually gear my meal to be ready half an hour after the designated arrival time. But there’s the rub. Sometimes people are late, or worse, early. They’re hungry, but you don’t want them to fill up on weighty appetizers.

I’ve recently discovered tapenade, a spread consisting of olives, capers and olive oil. (Carnivores will add anchovies, too.) It’s just enough to keep the hunger pangs at bay, but doesn’t ruin your appetite.

I’ve found that a hearty white bread, such as a French baguette or Italian loaf perfectly complements the saltiness of the spread.

Naturally, I make my own baguette (for my recipe click on French Bread Baguette – it’s très simple). But, of course, you can purchase it.

Tapenade is made in a flash via the food processor (hopefully, you have one!).

NOTE: Make sure your olives don’t have any pits by squeezing them. Sometimes, even in pitted olive, I find one. The food processor will grind the pit, making the tapenade unplesant to eat. It’s worth the effort to check!

TAPANADE – makes about 2 cups

• 42g (1/3 cup) pine nuts, raw
• 215g (1½ cups) Kalamata olives, pitted
• 80g (1/2 cup) salt cured green olives, pitted
• 30g (3 T) capers, pressed
• 1 clove garlic
• 12g (2 tsp) Dijon mustard
• 44g (1/4 cup) extra virgin olive oil

Put pine nuts in food processor and pulse about 3-5 times. Scrape down the sides and whirl until they form a paste.

Add olives, capers, garlic, and mustard to the work bowl.

Pulse 3 times, then scrape down sides. Pulse 2 more times. (You don’t want to puree mixture, just break it up.

Pour olive mixture into a bowl and stir in the olive oil. (Don’t be tempted to pour the oil in the food processor with the other ingredients or it will emulsify.)

Serve with French bread, crackers, veggies, or whatever you like.

TIP: Tapenade freezes well. Double the recipe and freeze half for next time.