Black Olive Tapenade

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Happy Friday! After Cook the Book Fridays’ work-intensive, duck-filled month of January, we chose an easy recipe for this week to ease into February.

Black Olive Tapenade is one of those “why don’t I make this more often?” recipes. It’s so easy to make and so delicious! The hardest part is procuring the ingredients (and that wasn’t very hard). I found pitted Niçoise olives and they were perfect for this tapenade.

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I love tapenade with goat cheese, so I purchased some herbed goat cheese and served it all on simple crackers for a lovely afternoon snack. Tonight I plan on making Olive-Olive Chicken Breasts à la Dorie for dinner. My husband hasn’t had a chance to try the tapenade yet, but I’m sure he will enjoy it this weekend.

Black Olive Tapenade is a winner, and a reminder that sometimes taking the time to make something from scratch is worth it!

You can find the recipe for Black Olive Tapenade on page 57 of David Lebovitz’s wonderful book My Paris Kitchen.

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4 Comments

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4 responses to “Black Olive Tapenade

  1. You summed it up perfectly: A “why don’t I make this more often” recipe. I still have some leftover and I think I’ll pick up some goat cheese to go with it. I enjoy that combination too.

  2. I was also thinking “why don’t I make this more often”? A great thing to have on hand or even in the freezer!

  3. I also found the pitted Niçoise olives and paired them with a can of pitted black olives. This was so easy and delicious, I wish I had some goat cheese to add to the mix.

  4. Ooooh, nice! I will say I used jarred Kalamata olives that I rinsed in water and it was still delicious! I agree that we had a really work intensive month with that cassoulet. Phew! So nice to have a small-on-work-big-on-flavor recipe this week. Cheers, Karen, and Happy New year!

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