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.
So, we relied on Yelp. It’s been a good restaurant search engine – slash – suggestion tool so far. And Yelp suggested this place.
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.