Black Olive Tapenade!?!? What happened to the regular green kind?
Well friends, this one is easy on the wallet. Assuming you already have a few dates, some olive oil, and a can of black olives laying around.
Love that chunky texture. It’s almost as if Puréed and Minced had a baby: Tapenade.
So… I’ve really been wanting to post about the Mumford and Sons concert (in PITTSBURGH!) that we went to a few days ago. It was WON.DA.FULL. Seriously. But, that will have to wait, because I first must tell you about a little side trip we took (on Thursday and then -AGAIN!- on Friday) to a teensy little town called: Bedford.
It has a ring to it, like peanut butter and jelly or The Andy Griffith Show.
I almost expected a *friendly* sheriff to show up when we stepped onto the sidewalk.
Our little “trip” began when I wanted coffee. We had driven for four hours, and honestly – I needed some caffeine. But, not just any caffeine. A soy latte. Extra shot. Extra amazing. And, that cannot be found at any Dunkin Donuts or Gas Station.
But, once we got here, it was time for lunch. And wow. Oh. So. Good.
I ordered some sort of a Grilled Mediterranean Sandwich – carefully crafted from some sort of (salty) tapenade with veggies *grilled* on a Ciabatta roll. It came with Sunchips. Appears the cafe had a *sort* of sodium bias. Take heed, salt friends: It was worth it.
Vegan delight… in the afternoon. And, inspiration for the recipe that follows… and this one (!) – a slightly sweet and mildly salty black olive tapenade – enhanced with a bit of fiber (from Chia seeds). Yum!
Side Note: I usually don’t specify a type of oil to use, but this one REQUIRES olive oil. It almost seems sacrilegious to use anything else.
Black Olive Tapenade
1 and 1/4 cup whole, pitted black olives
1 Tablespoon (drained) capers
1 Tablespoon chopped dates
1 Tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon ground chia seeds
1/4 teaspoon dijon mustard
Directions: Place all ingredients in a blender or food processor and *chop* away (or pulse if using a food processor) until everything is finely chopped and looks like tapenade (a sort of minced-puréed hybrid).
Makes: a little over 1/2 cup.
Serve with slices of crusty bread or in crudités or here in my version of a Grilled Mediterranean Sandwich.