Olives are my pregnancy pickles.
Not that I would kick a pickle out of bed.
In fact, I wouldn’t kick much of anything out of bed, not the Hubby, the cats, the extra blankets, the second pillow, although the fruit of my loins is going to be a different story. I have no intention of letting the tiny human sleep with us. Then again, I’ve never done this before, so proclamations without real experience might be just that. We’ll see how it all shakes out, in a very non-literal way. I’ve been told shaking babies is bad.
Have no fears; the Hubby has totally got this.
In the meantime, I’ll eat tapenade: Kalamata Olive and Artichoke Tapenade to be exact.
If you have no idea what idea I’m talking about, that’s alright, I completely understand. I feel the same way most days, especially where anything kid related is involved. Clearly.
On this subject though, I’m actually well versed, which translates to I’ve eaten a lot of tapenade in my day.
Basically, tapenade is really just a fancy French way of saying a dip or spread made predominantly from olives, capers and anchovies. It’s also another way to bedazzle a gorgeous baguette or some other light crispy, crusty, loaf of warm bread. Anything which allows me to eat more carbs is a clear cut winner in my book.
Now as far as the main ingredients go, I’m a huge fan of olives (the more the merrier), and I rather enjoy the salty flavor of capers. Anchovies on the other hand make me want to head for the hills, join the Van Trapp family and learn to yodel, minus the singing part because they’d kick me out of the band in a heartbeat. I could play the triangle though or maybe just beat box subtly in the corner.
Since I don’t have an extensive mountain wardrobe, I opted to ixnay the anchovies in favor of some luscious artichokes, a fiber filled flower which has been hailed as The Second Coming, not by Yeats mind you, but by little ol’ me, which is almost equally as impressive. I also threw in some pine nuts because I love those guys. They add a rich and buttery note, without involving my favorite fat.
The Olive and Artichoke Tapenade is so flavorful all on its own, you can actually eat this straight up with a spoon. You can also spread it on a crisp, a cracker, or my favorite: a warm baguette with a side of tangy goat cheese. There is something magical about the combination of the three: a soft, yet crispy loaf of warm bread, a smattering of creamy goat cheese and a blast of flavor filled tapenade. It’s a party in your mouth, and in your bed, if you’re into that kind of thing. You already know I am. Besides, I don’t like to judge.
- 1 cup pitted Kalamata Olives, drained
- 1/2 cup Artichoke Hearts marinated in oil, drained
- 1 cloves Roasted Garlic* or 1 clove fresh Garlic
- 1 Tbsp. Capers
- 2 Tbsp. Parsley
- Pinch of Salt
- 1 Tbsp. Pine Nuts
- 1 Tbsp. Lemon Juice
- 2 Tbsps. Olive Oil
- Add all ingredients to a blender or food processor and blend or pulse at low speed until mixture becomes a coarse paste, about one to two minutes.
- I use Kirsten's method for roasting garlic, which you can find here: http://www.farmfreshfeasts.com/2012/09/all-about-garlic.html or in the Adapted Section.
What’s your take on olives? Most people either love them or hate them. Have you ever eaten tapenade?
Would you kick me out of bed if I admitted that I’m not the biggest fan of olives? And when I say “not the biggest fan” what I really mean is they’re on my foodie hit list right along with eggplant and zucchini. And anchovies. If anyone could change my mind about it, though, I’m betting it’d be you. But not about the anchovies. I’m dead set on that one. And I’m all sad face that the “cat food but better” joke didn’t make the cut! You did a kickass job at -not- making it look like cat food, though. Unless maybe it was being served to some fancy French cats… like from that Disney movie.
Amanda @ .running with spoons. recently posted…blueberry oat greek yogurt muffins
I would never kick you out of bed. Bow-chick-a-wow-wow.
Meghan recently posted…Olive and Artichoke Tapenade Recipe
So, I had absolutely NO INTENTION EVER of letting my son in our bed. None. It was crib, bassinet or bust. Yeah, that lasted about one night. I was too freaking tired to attempt anything other than what worked. Eventually they all learn to sleep in their own beds. I say you do what works for you in the moment. It’s not the best idea and not recommended but it worked for me. It became my only option for survival! lol
meredith @ Cookie ChRUNicles recently posted…food shopping to beat the crowds & dinner plan
Yeah, I recognize all my plans might go out the window when I’m in the thick of things, and I’m kind of ok with that because I know it’s coming.
Meghan recently posted…Olive and Artichoke Tapenade Recipe
I want to tap this tapenade!!!! holy balls, yeah i’m making this in the very near future. this weekend… i love the artichokes, i don’t care for anchovies so this is right up my flavor alley. LOVE LOVE LOVE! thank you my queen
danielle recently posted…Sherpa for a Weekend – Recipe for Success
This tapenade wants to be tapped by you. Make it, you’ll love it.
Seems like you made this just for me! Kidding, but I’ll bet you know I love this, and everything having to do with olives. Capers don’t get enough love from me now that I think of it. I’ll have to make this and dip my plantain chips in it asap 🙂
Michele @ paleorunningmomma recently posted…Chewy Caramel Brownie Sandwich Cookies {Paleo}
I knew you would like this one, and I did think about you while I was inhaling the tapenade. 🙂
Meghan recently posted…Olive and Artichoke Tapenade Recipe
Oh my, all the ingredients in here sound so good! I love your suggestion of putting it on baguette and cheese, that must be SOO yummy!!!
The bread, the olive spread, the cheese…it’s the perfect combination of flavors. Yum!
Meghan recently posted…Olive and Artichoke Tapenade Recipe
Okay, so, I don’t love olives. I try over and over to love them and I just can’t. I feel like I would be so sophisticated eating my olives and cheese and baguette and sipping some fancy sparkling wine, but it doesn’t work. I’m still the same swamp donkey with cookie crumbs on my face and red wine stains on my left leg (it’s always my left leg!). But, I love you and so by default, I love your olives. It would be like if your kid turns out to be a holy terror, I will love her too because she’s yours.
Suzy recently posted…A Dip Into the Pool of Suzy’s Running Playlist–Bring Ointment
I 100% get it. Olives are polarizing. You either love them or hate them, although I will say you can still eat them in your sweatpants and sports bra because that’s totally how I inhaled them. The only thing missing was the wine stain and that’s not by choice. 🙂
Meghan recently posted…Olive and Artichoke Tapenade Recipe
I love olives. We have a little weekly market here in my neighborhood and there’s an Antipasti booth which I adore. They sell all kinds of amazing things. My favorite might be their garlic stuffed olives. Aaaah I am drooling!
I have never eaten Tapenade. I am not the biggest fan of capers although I don’t mind them so much either but anchovies are a big fat NO GO! This recipe looks so delicious and omitting the anchovies is a great idea. I am going to hunt capers later when I go to the groceries 🙂
I love these pictures. I always love your ingredients shots. And your spread shots. You have a talent in arranging food nicely 🙂
Juli@1000lovelythings recently posted…On my Travel Bucket List
Why thank you for the lovely compliment. It is very much appreciated especially since you know my love of ingredient pics.
I think you’re going to love this tapenade. In fact, use it on a Panini. It’ll take sandwich porn to the next level.
Meghan recently posted…Olive and Artichoke Tapenade Recipe
Olives are totally under appreciated. I admit I don’t typically go for them, but they are a fantastic source of fats and anti inflammatory properties! This looks great, and that breaaadd.
Brittany recently posted…Body and Heart Music
Exactly right. Olives are full of so much nutritional goodness.
Meghan recently posted…Week in Review #15
Mmm yes I adore tapenade! There’s this one old recipe from Fine Cooking that’s a potato, arugula, and feta salad with a tapenade-ish dressing and it’s seriously the best thing ever.
Chelsea A recently posted…7 Ways to Get More Protein at Breakfast
That salad sounds pretty spectacular too. And then topped with tapenade…count me in.
I have to tell you… I don’t like pickles. Or olives. Too salty. I love a good martini though. Just give me a twist instead. I get the olives on the side of Vegas (who loves olives). I also don’t kick her out of bed. I’m an excellent wife.
Laura @ Sprint 2 the Table recently posted…Quick and Easy Spiralized Carrot Salad [Recipe]
You feed Vegas this tapenade and you’ll both end up happy. 🙂
Love olives, love tapenade, love you!
You know I Amman all over the addition of artichokes here, it’s my perfect dip!
But my favourite way to use tapendade is as a salad dressing. I heap in a couple of spoons, mix em around the leaves and then top with my favourite bits. Bliss! Or used like pesto in eggs – yummy!
Jen @ Chase the Red Grape recently posted…Friday Favourites! Jan 22
* I am
Jen @ Chase the Red Grape recently posted…Friday Favourites! Jan 22
Tapenade is fantastic on a sandwich too instead of traditional condiments. Mmm, now you’re making me hungry. 🙂
I knew you’d love this recipe.
Meghan recently posted…Week in Review #15
I crave this and I’m not even pregnant…. at least i hope not. Oh crap! just kidding. I’m not. But I want to come eat it with you. You’ll be better at making it than I. Or we can just have your hubs make it and we sit by the fire. mmm k?
Sounds perfect. I’ll put our order in. 🙂
Meghan recently posted…Week in Review #15
my olive cravings have been off the charts lately- This looks fantastic!
Arman @ thebigmansworld recently posted…Healthy Flourless Carrot Breakfast Cake
You should make it. It will appease your recent olive infatuation.
Meghan recently posted…Week in Review #16: The Picture Heavy Edition