(in the kitchen) – a little craving

olive tapanade

There’s an ongoing list of meals and recipes that stay on the mind and insist on being made. Ones that it’s all too easy to pick-up in a little jar with a nice label when it catches the eye. For me, there’s something really satisfying about knowing how a food comes together and what ingredients went into it.

 

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Tapanade is one of these. After the promise to make this months ago  and  finally with an abundant supply of kalamata olive on hand, I was able to get to started on making  my first jar of tapanade.

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I did look at a few recipes beforehand, but then opted to improvise with what I had on hand. Here is my short list: about a cup of olives, a couple of garlic cloves, a couple table spoons of capers, a handful of parsley, a few anchovies, a bit of olive oil to smooth the constancy and that’s really it . Everything goes into the food processor and gets pulsed until it reaches a smooth consistency.

olive tapanade

Like avocado on toast, tapanade is one of those super easy bites when time is short and there’s a while to go before a sit down meal. Hope you like it if you give it a try.

PS.: I’ve finally gotten a chance to make some updates to my workshop here.  I think I’ve got the majority of consolidation/reorganization in the the studio taken care  of now. I’m excited about the  new projects for this week!

 

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