Hello everyone! Hope all of you had wonderful Easter Holidays! <\/span><\/p>\n

I spent the days off from work with my parents visiting my brother in Southern Germany, not too far from the Black Forest. We managed to take a few day trips to explore the beautiful countryside, despite the freezing cold temperatures, that were anywhere close to the spring averages. The cuddura<\/em><\/a><\/span> was on the top of our to-do list, of course! We couldn’t have missed baking this delicious traditional Easter bread.<\/span><\/p>\n

Right after the holidays the temperature finally went straight up. Which means a more colorful wardrobe, hiding gloves & Co., spending the lunch breaks at work eating outside in the sun, getting more sun during the weekends… I could go on and on..<\/span><\/p>\n

But first of all, there will be lots of sun waiting for me in Vienna this coming weekend! I am already so excited about this trip! I will be attending an intensive 2-day workshop<\/a><\/span> about food photography held by Meeta Wolff from “What’s for lunch, Honey?<\/a><\/span>“, together with her colleagues Jeanne Horak-Druiff<\/a><\/span> and the host Monika Kogler<\/a><\/span>. Can’t wait to meet all the Ladies that I share this passion with! Stop by again soon to read more about this workshop!<\/span><\/p>\n

In the meantime I hope you will enjoy this French tapenade recipe as much as I did. This here is a different and more flavor-intense olive paste version than the one that I have posted here<\/a><\/span> some time ago. It is a must on your recipe list for your next tapas night or  get-together with families and friends! It just has that special something that will remind you of the Mediterranean! If you are having a BBQ, make sure to grill some slices of bread, sprinkle a little extra-virgin olive oil on top, followed by this tapenade. So so good!!<\/span><\/p>\n

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