So, I’m really really bad at doing follow-up posts, post series, etc.

Case in point: This hummus post from APRIL, in which I said I’d also be posting my tapenade recipe and how to make pita chips. I haven’t forgotten about those other posts, but the passage of time has also sort of… gone really fast.

So, Tapenade, huh?

This is a great spread to make for crusty breads or pita chips, and though it’s typically made with anchovies, mine doesn’t have anything like that.

Here’s how I do mine:

1. Haul out the food processor.
2. Chuck in a ton of olives… If you don’t want it to be super-salty, make sure to use more black olives than green. Kalamata olives are always nice (and really the best for this), though I didn’t have any. Pulse.
3. Throw in a spoon of minced garlic. Don’t add too much at once… you can always taste and add more, but you can’t take it out once it’s there! Pulse.
4. Throw in a whole bunch of capers. Pulse.
5. Turn the processor on while you drizzle in extra virgin olive oil.  You can add some lemon juice too, if you’d like.
6. Taste, and decide if it needs anything else.
7. Serve and enjoy!

If “serve” is too vague, try some of these ideas:

1. Cut horizontal slits in chicken breasts and fill with a dab of olive tapenade before baking.
2. Serve broiled fish with a dollop of tapenade on top.
3. Use olive tapenade to stuff mushrooms as delicious crowd pleasers.
4. Find some delicious crostini (little pieces of crusty toasted bread) and spread with cream cheese, feta, or goat cheese, then top with tapenade.
5. Make summer appetizers by layering a bagel chip, a slice of mozzarella cheese, a slice of a Roma tomato, and tapenade.
6. Toss mixed greens with olive tapenade as a salad dressing.
7. Try a little bit in your morning omelet.
8. Add tapenade to angel hair pasta, chopped tomatoes, and fresh basil. Toss.
9. Serve with pita chips and yummus hummus, of course.
10. Make a delicious sandwich on focaccia with salami, pepperoni, cream cheese, fresh tomatoes, and olive tapenade.