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 omitted the capers and anchovies that are usually included in traditional recipes and instead added some garlic, a shallot and some goat cheese. Make sure to use good quality ingredients, and 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.

For the ultimate taste experience, spread over some Red Wine Biscotti. Simplicity at its most seductive.

This goes to Priya, who also inspired this creation with the theme of olives for this month's A Fruit a Month (AFAM), an event started by Maheswari.

Olive Tapenade

1 generous cup of Kalamata olives, pitted
3 teaspoons of olive oil
3 teaspoons of balsamic vinegar
1 shallot, chopped
1 clove of garlic, chopped
3 tablespoons of goat cheese
1/4 cup of fresh parsley
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
freshly cracked black pepper to taste

Put all of the ingredients into a food processor and pulse until you have a thick paste. Adjust seasonings accordingly.

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