Here’s the yummy truth of my adoration for the love of olives. I love them green, I love them black, I love them Kalamata, I love them spicy, I love them all. Perhaps I will find an olive entree soon, but until that day we’ll eat them as a condiment, a side dish, an appetizer and as a garnish for Dirty Martinis.
Last weekend we were invited to small shin dig at my sister’s house so I said we would bring appetizers. I thought it would be lovely if we brought, well, maybe some olives. So, I asked Sandy to perform her culinary voodoo and this is what she came up with. It is positively the most delicious Tapenade I have ever had.
For the love of Olive Tapenade
by S. Boulton
1 C pitted Kalamata olives
1/4 C fresh chopped parsley
1 Tbsp capers
1 Tbsp minced garlic
1/8 C olive oil
A squeeze of fresh lemon juice
1/4 Tsp oregano
Make It Happen
This is perhaps the simplest appetizer ever, besides a bag of chips and store bought salsa. Put all the ingredients in a food processor and pulse until chopped and blended, not too blended because you want it to have texture and not get too creamy. It is a mystery to me why anchovies are added to some olive tapenades, they are not missed, I assure you.
Chill for an hour and serve on your favorite crackers.
We Have A Winner
On the fourth day of Vegan Joy, Exploits gave to me a lovely soft cotton tee. Congratulations Erin, you are the Day Four winner of the Twelve Days of Vegan Joy Giveaway. You have scored a tee with the message “Factory Farms are Mean and Nasty”, a gift from our friends at PETA. Thank you Erin for participating in the Vegan Joy Giveaway.
Have a delicious day.
Tags: compassionate eating, dairy free, going veg, olive tapenade, olives, PETA, trying vegan, trying vegetarian, vegan, vegan appetizer, vegan challenge, vegan experience, vegan olive tapenade, vegan recipe, vegan side dish, vegan wannabe, vegetarian recipe, vegetarian side dish