Tapenade. It's a classic Italian olive paste, used as a spread. The problem with most tapenades is that they have a lot of flavor but not a lot of substance. So they don't hang in your mouth very long. The addition of wheat berries solves that problem. This recipe first appeared in Season 7 of Good Eats. Photo by Lynne Calamia
Combine the garlic, olives, oil, red pepper flakes, rosemary, and basil in a medium mixing bowl. Fold in the wheat berries with a rubber spatula until thoroughly incorporated. The tapenade can be eaten right away, but better if it's refrigerated overnight to let the flavors meld.
Serve atop crusty bread, a salad, or simply on its own.