Black Olive Tapenade

I had the good fortune to cater the book release/signing for Hidden History of Detroit by Amy Elliott Bragg last week. I had never been to the Detroit Historical Museum before, which now seems like a crime. (Although I was too busy to see very much of it — a trip back with the family definitely is on the agenda).

After a brief reading, dozens and dozens of people strolled through The Streets of Old Detroit wing of the museum listening to music, meeting the author, chatting and snacking on Fresh Chef Detroit goodies.

I got many compliments on  — and many visits for seconds and thirds for — the black olive tapenade I made. It was a mashup of a few different recipes. It’s simple and flavorful. It was so popular, I thought I’d share. Eat it with some crackers and goat cheese, or perhaps eat it in a sandwich or on in your omelet (like the author did with the leftovers).

I had a wonderful time chatting with everyone that night — and even met a new client there! If you would like to see a few pictures of the event, check out the latest Fresh Chef Detroit newsletter, which I put out yesterday. As you will see, I also shared the olive tapenade recipe there. Click “Subscribe to List” in the top left corner of the newsletter if you would like future ones sent right to your inbox!

Here’s the recipe:

Black Olive Tapenade
Ingredients
• 1/2 pound (8 oz) flavorful black olives (I used pitted kalamatas)
• 1/8 to 1/4 c. capers, rinsed and drained (to taste — I like a lot of capers…)
• 1 clove of garlic, peeled and lightly crushed
• 1/4 c. olive oil (Start with 1/8 and add a little at a time. You may not need all of it)
• Freshly ground pepper, to taste
• Chopped fresh parsley for garnish (optional)

Throw everything but the oil into a food processor and process, gradually adding oil until it is to your desired consistency. Enjoy!

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One response to “Black Olive Tapenade

  1. Pingback: Thanks for the best night | The Night Train

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