Monday, June 20, 2011


I love Tapenade.  There's just something about that glorious mixture of olives, on a nice piece of crusty bread, it's making my mouth water just typing this.   And since I made some the other day I thought I'd share my version of it.   And it's so darn easy, (and no anchovies). 

I started with some leftover black olives, I'd opened a can and had only used a few for topping my nacho's the other day.   And I couldn't waste them now, could I? 

So I threw them into my teeny tiny little  food processor, and gave them a whirl with a couple of the absolute best ever garlic stuffed olives, Mezzetta Garlic Stuffed Olives   (note to self, next time chop the garlic stuffed olives a little before processing or do them first.)   Drizzled in a little olive oil and just a tad of the juice from the jar of olives.  Let them process and ended up with this.

Yummy.    I spread some of this on a couple pieces of sliced baguette, added some sliced deli meat and had a really great open faced sandwich.   And I have every intention of enjoying the rest over the next few days.   I'm thinking it might just taste good swirled into some nice angel hair pasta, topped with some lovely grated Parmesan Reggiano?  Something to think about. 

Recipe:  Tapenade
1 can Black Olives, drained
5 garlic stuffed Green Olives
2 tablespoons good Extra Virgin Olive Oil

Process in a food processor until almost smooth. A little bit chunky is alright here.  Serve with some nice crusty bread and some sliced deli meat.  
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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