basic olive tapenade


oops. i abandoned you all again.

in all honesty, i don’t understand how people manage to keep updated on their blogs if they have full time jobs that take them out of their household. i suppose it doesn’t help when you have interests that take time after work and a bike that takes an hour to get work work either.


well, i can tell you that this recipe is part of a dinner worth waiting (maybe not quite three months) for. i got a little bit crazy and bought some haloumi cheese that was $9 for 8 ounces. i know its crazy but have you had haloumi cheese? first of all, its grillable. so it’s perfectly crispy and warm while being salty and creamy at the same time. ohhhhh haloumi. add to that meal some tapenade and spinach salad and you are set for a warm summer meal.

the first time i had tapenade was the summer before going off to college when i was working in a restaurant. it was called “that one place” in the day and “that other place” at night. it was incredibly confusing and i’ve deleted it from my resume but the food was wonderful. the first time i had tapenade i was blown away because i had no idea how easy it was to make. the first attempt i made had far too much garlic and olive oil but i think i’ve perfected the simplicity of tapenade.

i recommend eating with grilled haloumi (or regular feta), a baguette, and a spinach salad. you can also spread it on sandwiches or mix it into salad dressing.


olive tapenade
2 cups mixed olives (kalamata, green, and black)
2 tablespoons capers
2 teaspoons lemon juice
about 10 basil leaves
2 garlic cloves

combine ingredients in a food processor. season with pepper (maybe, i don’t think its necessary).

boom! easy huh?

IMG_1080(its not a beautiful photo, but my dinner was delicious.)


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