I had the day off on Wednesday. I spent almost the entire day cooking. I ended up making sweet and sour pork tenderloin, peach meatballs, a trial for something I’ve never made before but intend to give as a gift (update: it was a biscotti recipe), a snack (update: it was coconut date balls), and this tapenade.
You won’t find me eating anchovies willingly. I didn’t even know tapenade was supposed to have anchovies until I started looking it up online recently (I’m a fan of appetizer parties). Thankfully, you can change it up to include different flavours, and it can still be quite tasty! So, I did just that. No anchovies in this tapenade.
This recipe is, of course, for olive lovers. I would like to say that there’s such a big difference between olives you buy in a can, and olives sitting in oil. Not only are the olives in oil much better for your health, but they also taste infinitely better. I like to buy the ones that I can scoop out myself because I can choose how much oil to include. I also find that most grocery stores offer a bigger variety of olives that way.
1 1/2 cups pitted black olives
3 tbsp olive oil
1 tbsp capers
1 clove garlic
1 cup flat leaf parsley, stems removed (NOT packed down)
Roughly chop the garlic. Combine all the ingredients in a food processor. Pulse until it looks as chunky or pureed as you like it.