Wednesday, August 30, 2006
Kalamata Olive Walnut Tapenade
We didn't just have cake on the weekend for hubby's birthday. I also made a pasta dish for the new book, and my Kalamata Olive Walnut Tapenade from Vive.
It was actually Melissa that inspired me to make my tapenade again! Melissa e-mailed me while we were in Newfoundland. She had blogged the recipe and sent me a note to tell me that she really liked it. (by the way, her posts have had nicely detailed nutrition notes lately - informative stuff!). I thought "oh yeah, I really liked that one too, I'll have to make it soon".
Funny, you'd think I'd remember my own stuff!
But when I'm working on new recipes, I don't always get time to make some of my other dishes. Plus, like you, there are some recipes I go to as 'old standbys', and I almost completely forget other dishes that we love.
Now, you must like olives to make this tapenade. It has both kalamata and black olives in the mix. (But I ask you, how can anyone NOT like olives??!!) I know, some of you are cringing right now! But, if you like olives, you'll love this dish. Of course, as the name suggests, walnuts are also in the mixture, as well as fresh thyme. The walnuts and thyme, as well as some other seasonings, help to bring some nutty earthiness to the very pungent kalamata olives.
Now, if you are making this recipe, do yourself a favor and buy PITTED kalamata olives. Unless you take pleasure in standing and squishing the pits out of each olive! Black olives are typically pitted in cans, so these are easy to find. Look for pitted kalamata olives in the deli section of your stores, or you may find some bottled as well.
Finally, as much as this tapenade is fabuloso to spread on crackers or breads... think outside the box with it, folks. Pizza box that is! Use it as to spread as a base on pizzas. Then top with veg you like. It is sooooo good!!
Also, double the recipe if you want and keep some refrigerated for later use. Spread some on sandwiches too, or toss a little in hot pasta, or a dollop on soup, or stir a great big spoonful into oatmeal.
Posted by Dreena