I did something really silly. I just finished writing the content for this post and it magically disappeared as I was about to click the publish button. Argh.
I had planned to tell you about how I never liked olives until I tried kalamata olives for the first time, how I made the sourdough boule you see here from levain starter (which I’m sure will show up on here someday), and then proceed to convince you to make your own tapenade instead of buying it from fancy gourmet shops that charge an exorbitant price for a small jar. Poof and everything was all gone! Today is definitely not my day.
Olive tapenade is one of those versatile condiments that adds a nice sophisticated touch to whatever it is paired with. You can serve this alongside your charcuterie platter, with an assortment of cured meats, cheeses, and maybe some pickled veggies (like giardiniera). You can also use it to make a healthy Mediterranean sandwich by spreading a thin layer of the tapenade on a toasted pita bread pocket, and then filling it with grilled chicken, feta cheese, and cucumber slices. Or you can simply spread it on few pieces of bread, and sip on a glass (or three) of wine, as you zone out in front of some bad reality TV shows. That’s probably best for a day like today.
Kalamata Olive Tapenade
(Makes about 1/2 cup)
1 cup pitted Kalamata olives
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, peeled and grated
2 tbsp capers, drained and rinsed
Salt and pepper, to taste
In a blender or food processor, place olives, olive oil, lemon zest, lemon juice, garlic, and pepper; blend until the mixture is smooth and spreadable. Season with salt and pepper.
Refrigerate until ready to serve. Best served at room temperature with bread slices or crackers.