One night when friends were coming over for cocktails, I wanted to make some hors d'oeuvres, says Amy Sue Keck of San Diego, California. Though most tapenades I've tasted have been made with black olives and anchovies, I only had green olives in my cabinet—and no anchovies! So I added some toasted almonds instead, and my green tapenade was a hit. I still make it this way.