Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.
The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.
I love Italian cheeses, everything from Gorgonzola, mozzarella and burrata to pecorino and Parmigiano-Reggiano, the King of Cheeses.