I know you've begun to see tapenades on supermarket shelves, a sign that this Old World invention is gaining popularity in the United States for its versatility and rich flavor. I decided to develop my own recipes for tapenades after I saw the increasing use of Italian pestos and olive pates in the States. But I wanted to offer a fresh product with no preservatives. The shelf life of my tapenades is about 60 days (refrigerated) in contrast to about three years for the bottled kind; the tradeoff is a homemade, intricate taste that you just can't get at the supermarket. It's a beautiful thing on toast or bruschetta and over pasta. We also love it on salmon, and use it to stuff chicken breasts along with browned garlic.