Sunday, August 19, 2012

Recipe of the Moment: Olive Tapenade

Remember how good olives are for you? Keep that in mind so you won't feel guilty as you're chugging this down before your meal. Or with your meal, if you do like I do and make a batch for a picnic.

Not the best to look at, I know. But it's definitely delicious. 

I looked at a bunch of recipes for olive tapenade, then just decided to throw what I had in the blender, since that seems to be what everyone else did. Some people added anchovies, tuna, or capers. Do whatever floats your boat, but this one is vegetarian. (And yes, I know capers are vegetarian and that last sentence didn't totally make sense.)

2 cups olives (I used kalamata)
1 tbsp thyme
1 tbsp basil
2 cloves garlic
1/3 cup goat cheese
olive oil


If you're unlucky enough to have not gotten pitted olives like me, you must remove the pits. The easiest way to do this is line the olives in a row, place your knife broad side down on top, and smash down with your other hand. The olives get smushed, and the pits come right out.

Next, throw everything in a blender or processor. Blend until mostly smooth.

That's it! Spread on some delicious bread or crackers and enjoy.

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