Olive Tapenade
AC/DC, some of the first pioneers of heavy metal, said it best “Back in black, I hit the sack, I been too long I’m glad to be back” – Back In Black – July 1980. What better way to return to the blogosphere, then with a quote off the first cassette tape I ever purchased. Yes, I have been away for a while, but have now returned. I have a fistful of new recipes, my 80’s music blaring, a newly shorn mullet, and my Member’s Only jacket. Oh wait, I never had a Member’s Only jacket…that is a different story.
But in the spirit of the upcoming holiday season, I want to pass along a quick and easy appetizer recipe. You can make this one for friends and family, bring it to the company holiday party, or enjoy it by yourself after a long day (it pairs well with wine or scotch). My version of OLIVE TAPENADE goes well on a cracker, a pita chip, or right off the spoon.
Inspired by a similar dish I had this summer in France, this delicious vegan recipe comes together in a snap. There are a handful of ingredients which I am guessing you have right now in your pantry. If not, run out to the store, fire up the food processor, and get vegan eat on… “So look at me now I’m just makin’ my play, don’t try to push your luck just get out of my way, cause I’m back.”
Ingredients Instructions Okay, first things first. Make sure you purchase pitted olives. Otherwise, you will ruin your food processor. And on a side note, even if you buy pitted olives, make sure you check them thoroughly. On two occasions, I have found pits. One or two pits won’t ruin your machine, but it will cause a big mess…just take my word for it.
This recipe is just this easy. Dump all of your ingredients into your food processor. You could use a high speed blender, but you might wind up with olive puree instead of tapenade. And believe me, olive puree is hard to keep on a cracker. Pulse the ingredients until you get the consistency of chunky salsa. You may need to scrape down the sides of the bowl once or twice. It is okay if everything is not uniformly processed. You are looking for rustic, not commercially manufactured.
Place the tapenade in a bowl and let chill in the frig for at least an hour (overnight is best). Then serve with your favorite brand of cracker or pita chip. The mix, if there is any left, will last about a week in the frig. So, go ahead and make a double batch. You won’t be sorry.
Kalamata Olives
I am headed back into the kitchen as my hiatus is finally over. To celebrate, “ C’mon have a good time, and get blinded outta your mind, so don’t worry ’bout tomorrow, take it today, forget about the cheque we’ll get hell to pay, have a drink on me” AC/DC – Have Drink On Me – 1980. Man, I love the 80’s. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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