First off, I would like to address the fact that I've been missing. I know, I haven't posted in WEEKS, but there's good reason. I'm having a baby!! And with that came so much not-wanting-to-cook-or-eat-anythingness and not-wanting-to-get-off-the-couchness that the poor blog suffered some. And my poor husband suffered some too, but then he, bless his heart, took over kitchen duty like a champ and made my life infinitely better! Hooray for good husbands! Secondly, I would like to address the fact that some of you just read the title of this post and wanted to gag. I know a few of you who equate the taste of olives to that of shoes. I know you. And I want to change your mind with this incredibly tasty concoction. I probably won't, but you can't blame a girl for trying to push delicious things on other people. Anyway, the above two things that I addressed have a lot to do with each other. As a pregnant person, all I want to eat are sour things. Throw some sriracha in there and it's a party! So for the picnic portion of a lovely peach-picking outing this past weekend, I made a batch of this tapenade. It's zesty and tangy and briny and fresh, and goes beautifully with a slice of artisan bread, the shade of a tree, and the laughter of friends.
Makes 1 1/2 cups
Ingredients 2/3 lb good quality pitted olives (I used a mix from the olive bar) 4 tbsp capers, drained 3 small cloves garlic, minced 2 tbsp lemon zest 3 tbsp lemon juice 3 tbsp chopped fresh parsley
Place all ingredients in food processor and process until finely minced but not mush. Serve with a baguette or other yummy bread.