Kalamata Olive Tapenade

If you are an olive fan, then you will want to whip up a batch of this delightful sharp and tangy olive paste that I was inspired to make after seeing Ivy's version. I used plump tasty purple Kalamata olives and omitted the capers and anchovies that are usually included in traditional recipes, adding some garlic, a shallot and some soft creamy goat cheese instead. Make sure to use good quality ingredients, and especially avoid buying jarred olives. If you live in London, Ontario, the best olives I've found to date can be purchased from The Perfect Bakery.

If you can resist the urge to eat it by the spoonful, serve with crackers, crusty bread, as a dip with vegetables, or with some pasta. Or for the ultimate taste experience, spread the tapenade over some red wine biscotti. Simplicity at its most seductive.

Kalamata Olive Tapenade

Recipe by Lisa Turner Adapted from Kopiaste Published on April 15, 2009 Sharp and tangy Kalamata olive tapenade Preparation: 10 minutes Print this recipe Ingredients: 1 generous cup Kalamata olives, pitted 3 teaspoons olive oil 3 teaspoons balsamic vinegar 1 shallot, chopped 1 clove garlic, chopped 3 tablespoons soft unripened goat cheese 1/4 cup fresh parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary fresh cracked black pepper to taste Instructions: Put all of the ingredients into a food processor and pulse until you have a thick paste. Adjust seasonings according to taste. Refrigerate in a sealed container for up to 3 to 4 days. Makes 3/4 cup

Other suggestions for olives:
Olive Hummus
Goat Cheese Olive Balls
Olive Cheese Balls
Olive and Goat Cheese Bruschetta