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Archive for August 12th, 2013

We had the most splendid weather on the day JT had my birthday party, not humid at all and it was beautifully sunny. Even though it was a wonderful temperature I decided not to serve any warm or hot appetizers, keeping the house even cooler! When I saw a version of this tasty mediterranean dip over on Karen’s blog (Back Road Journal) I knew I had to include it in my party food repertoire! We served it with papadums and Gluten Free crackers. The next day we had it for dinner with a little goats cheese, very tasty indeed.

Tapinade_0547

A slightly salty treat

An easy dip to make and delicious to eat!

Tapenade on toasts_0555

Tapenade in Action!

Black Olive Tapenade

Ingredients:

  • 1/2 cup pitted Kalamata Olives
  • 1 tbsp capers
  • 1 anchovy fillet
  • 1-2 cloves garlic, finely chopped
  • 1/4 cup finely chopped parsley
  • 1-2 tbsp EVOO

Directions:

  1. Add everything but the parsley to a small chopper and pulse until you achieve the desired consistency.
  2. Gently fold in the chopped parsley.
  3. Serve at room temperature.

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