Oil Cured Olive Tapenade

Posts | February 9, 2012 | By

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!


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