Home > cookbook, gluten-free, recipes, snacks > So unbelievably easy I can’t believe I haven’t tried it before.

So unbelievably easy I can’t believe I haven’t tried it before.

So we ended up a whole jar of olives from a care package for Martha.  BTW, she is doing really well.  She is starting to ween herself off of the crutches.  Mainly just around the apartment, but it is a start.  Like I was saying, we had this entire jar of olives that I didn’t know what to do with.  Then it occurred to me that I had all of the things around to make a tapenade.  Ted Allen to the rescue!  Some time ago I picked up his book The Food You Want To Eat.  I haven’t done many recipes out of it, but the ones that I have tried were all really good.  So it made sense that this was where I looked first for a tapenade recipe.  Lo and behold, Ted came through for me with style!

Ingredients:

  • 1 pint Green Olives; pitted and not stuffed
  • 1 Garlic clove (I used 3)
  • 2 tsp Anchovy Paste (I used about 3 fillets)
  • 2 tsp Capers (I used a Tbs)
  • Grated zest of 1 Lemon (didn’t have, so I used about 2 tsp of lemon juice)
  • Grated zest of 1 Orange – optional (didn’t have, so didn’t use)
  • 5 Tbs Extra-Virgin Olive Oil

Combine everything in a food processor and pulse until a rough paste.

I used my crappy blender because I don't have a food processor. Hence the less than stellar physical appearance.

 

Like I said, this recipe is pathetically easy and tastes unbelievably good.  In fact, after making this on my own, I’m a little pissed that I’ve spent so much money at restaurants and stores to get my tapenade fix.

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