Tapenade

I eat mine with celery sticks. Don't judge me.

I eat mine with celery sticks. Don’t judge me.

I thought Tapenade was Greek, which just shows the depth of my culinary ignorance because it’s actually from Provencal.

The French like to do crazy things with it like stuff chickens, marinate meat and stir it into pasta, but when have the French ever been conventional with their food decisions?

I prefer to go the more mundane route and eat it with celery/carrot sticks, smeared onto a rice cake or with some grain-free focaccia.

fun fact: black olives are a great source of vit E, which is good for your skin, hair & nails

fun fact: black olives are a great source of vit E, which is good for your skin, hair & nails

You can make this in a pestle and mortar, or just your standard blender. It takes minutes, lasts days and can be eaten with most things so there’s really no excuse not to whip some up right this minute.

Tapenade (makes about 1 cup)

  • 10 oz kalamata olives, pitted
  • 2 tsps lemon juice
  • 2 tsps capers
  • 2 small cloves garlic, minced
  • 2 tsps extra virgin olive oil
  1. Blend all the ingredients together in a food processor until a thick paste. Store in the fridge until needed.

Like this? You might also like:

 

Advertisements

One thought on “Tapenade

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s