Oil Cured Olive Tapenade
Finally, a light and easy post. I’m killing myself here with these hefty meals and the blogging that goes along with them. Not that I don’t love it, I do, but even a spasmotic foodie like myself looks for a little light at the end of the tunnel.
This was great if you like strong olives. I don’t like Greek or Manzanilla olives much, but Italian oil cured I find delicious. Like plump, bitter prunes, all soft and tender, they made a fabulous tapenade for toast points cut from what was left of a loaf of French bread that had been used several different ways.
1/2 oz. grated parmesan, just a little hunk, about a teaspoon
2 oz. cured olives, pitted
1 T extra virgin olive oil
1 small clove of garlic
Blend all in a food processor and spread on toast points.
Makes about a half cup and a little goes a tremendously long way!