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?