Eating My Way Through the Holidays! Special Edition: Olive Tapenade 

Eating My Way Through the Holidays! Special Edition: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night. 

1/2 cup green olives with pimentos 

1/2 cup black olives, pitted 

1/2 cup kalamata olives, pitted

2 tablespoons capers

4 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper 

Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor. 

10 thoughts on “Eating My Way Through the Holidays! Special Edition: Olive Tapenade 

  1. Finally, a recipe I already have and enjoy. I’ve been making a similar olive tapenade for years, Gail, from a recipe my hair dresser shared with me. I finally quit going to her because she did whatever she wanted to with my hair, no matter what I had to say on the subject. But I do love her recipe. My husband and I both like it and think it makes anything better.

    Liked by 1 person

  2. Gail ! As you know I am always amazed by your blog posts and the images you display and presentation.
    I have written a new poem in which I would want to insert two or three of your post images and give a link to your blog posts provided you give your consent.It shall also help bloggers to come to your blog. Please let me know immediately. The line I am using is “The Taste of Lovingly cooked Food”.
    Fond Regards,


      • I thought as well you would show 👍.
        These emojis work a lot and give real meanings.
        An hour back I was in office and was finalising the post.
        Week end and next week I shall not be in station so wanted to finish the scheduled post. Anyways tomorrow I shall insert yours. Gail by the way if you have any posts of your favorites give me the links. I only want the best of your cooked food posts presented in a befitting way. You always do that I know.
        Please look in to that of mine on 16th janu 2017.
        Blessings to you too.

        Liked by 1 person

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