Just Another Meatless Monday #84 Tapenade

What to do with leftover olives, hmmm I don't think we've ever had this problem before today. Thankfully I was able to reach way back into murky memory and find a recipe worthy of leftover olives. May I present Tapenade, a French spread made of olives, capers, anchovies and olive oil. Because this is a truly meatless Monday I made my Tapenade without anchovies, ok also I didn't have anchovies, HA! Truly though after thoroughly searching and researching recipes I discovered a fair amount of Tapenade recipes don't actually have anchovies in the recipe, so I feel safe presenting a meatless version, surely not the first.

Tapenade

 1 cup black olives
2 TBSP capers
good pinch of salt
good olive oil, amount varies


use a mortar and pestle or a food processor
grind the olives and capers together, coarsely
then add the salt and grind a bit more finely
if using a food processor you'll have to really watch out not to turn it to paste
add some olive oil and grind a bit more
taste it, if it pleases you and you'll eat it you're done
if you'd like it bit more processed add more oil and grind a bit more

Tapenade is thoroughly forgiving and makes folks happy at snack time, party time or anytime you need to use up extra olives AND feed people. Serve with bread or crackers as a dip or spread, or use as a sandwich spread instead of mayonnaise, sublime!

Don't forget to check out the Le Creuset and Seventh Generation giveaway over on my giveaway blog, drawing is Tuesday!

Peace and Love--