Sunday, February 6, 2011

Organic Olive Tapenade

While, technically, a tapenade has capers in it, capers are not one of the foods on my Mellman plan. So, I improvised.

I have a mini-cuisinart, which was perfect for this little spread. I put the following ingredients in the bowl: a can of organic green olives, a couple of tablespoons of the olive juice, the zest and juice of one-half of a lemon, 1 teaspoon of salt (a little much, I'd do 1/2 teaspoon next time), 1 teaspoon of pepper, and 3 tablespoons of olive oil.

I pulsed it on low until it was the right consistency. There were a couple of whole olives that escaped the blade, but they didn't escape my mouth.

I put some goat cheese and the tapenade on a rye cracker and made a perfect little snack. The tapenade was the perfect blend of salt and tangy, but still very light at the same time.

The tapenade would be delicious on fish or instead of pesto on pasta. Or, just as a dip.

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