Looks Like It’s Still Winter {CtBF}
February snuck up on me. The week started out as January, and then, hello, here comes another month. The first Friday means another recipe for Cook the Book Fridays. I am so glad that the selected recipe is one that couldn’t be easier. Black Olive Tapenade can be prepared in just minutes from ingredients that I always have on hand.
Pulse together pitted Kalamata olives, capers, anchovies, garlic, fresh thyme leaves, and Dijon mustard in the food processor. Then add olive oil and whir until the mixture is somewhere between chunky and smooth. That’s it. Mine was already on the salty side so no additional salt was needed. The salt flavor also mellowed overnight. Served on fresh baguette slices with a glass of red wine, tapenade was the perfect Friday night pre-dinner appetizer.
I think I make a different tapenade recipe each time the mood strikes, but this one, from David Lebovitz’s My Paris Kitchen is a keeper. See what my friends thought of this recipe by following their links here.
I look forward to enjoying the leftovers, maybe on Super Bowl Sunday, along with other snacks. I hate football, but I love food holidays. Even though the local team is playing, I won’t watch the game (but I will watch the commercials). And, per our tradition (and much of America’s), we’ll make a chili dinner.
Happy Groundhog Day all! Punxsutawney Phil saw his shadow, so maybe six more weeks of winter. Apparently, he’s not the only predictor. I heard of other groundhogs in New York and Canada that variously agreed or disagreed with Phil’s prediction. It’ll be what it’s going to be. I also heard that this year marks the 25th anniversary of the Bill Murray movie “Groundhog Day”. Time does fly.
Posted on 2 February 2018, in Cook The Book Fridays, my paris kitchen and tagged appetizers, Cook The Book Fridays, my paris kitchen, olives. Bookmark the permalink. 6 Comments.
A Plateful of Happiness 
This recipe is definitely a keeper in terms of it being a great basic tapenade. Boo for more winter :(
I agree, it’s still winter, but a mixed one at that. I loved this recipe, I plan on serving it for Super Bowl but if I don’t stop eating it, Tricia and Pete are not gonna get any. So simple. I also decided to make the carrot cake since I am having guests, and I remember Mardi mentioned that is was a huge cake, so, I only made half a cake. It’s doable! Is that a word? It worked well and I will not feel guilty eating the rest. I’m not sure who David is cooking for?, but 12-16 servings????
I have loaves and loaves of bread from my recent bake. So they find good company with the tapenade. I should serve red wine with it, just like your picture. Winter is fine with me. I’m all in.
I agree on all counts! Definitely a keeper recipe and also have the exact same deal with the Super Bowl. Excuse to eat fun food and watch commercials, and who cares about the game. :)
Hi Betsy, I am reading your post while drinking coffee and hoping to see some sun. For the last two days it has been cold and rainy in San Miguel. You all seem to have liked this tapenade so I will try it when I get back to my kitchen. I am not a football fan but did watch the Super Bowl which was exciting. Loved the commercials. I also liked half-time. Last night we watched the opening of the Olympics. We have 5 kids from Aspen competing. It was rather surreal, being in Mexico. We stood up and cheered for the USA, Mexico and Korea. All very exciting. Miss you.
I loved this recipe too and will certainly be making it again.