Tapenade

My friend has gone vegan so now I’m intrigued with this way of eating and searching for recipes that she might use (French fries are on the list – how bad can this be?).  Did you know that honey is not considered vegan? (or at least there is a debate, but strict vegans say that since it is made by bees, then it is not true to the definition of vegan which is “someone who chooses to avoid using or consuming animal products.”)  The granola recipe on the blog would not qualify unless you use the karo, molasses or maple instead of the honey.  The Trail Mix would qualify, in case you were considering becoming vegan too.

Tapenade

Tapenade is a good appetizer and not one that you see everyday.  It’s easy to make in your food processor and you can pair it with a variety of different foods: serve it with French bread slices toasted with olive oil, in seeded cherry tomato halves (try using a small melon baller, a grapefruit spoon or a small paring knife), on endive leaves or cucumber slices, as a dip for your favorite vegetables or as a spread on a sandwich.

Ingredients:

1. 1 (6 oz) jar pitted kalamata olives (about 1 ½ c)
2. 1 T drained capers
3. 1 T sherry vinegar or white wine vinegar
4. 1 t lemon juice
5. 1 small garlic clove
6. ¼ t fresh ground pepper
7. 2-3 T olive oil
8. ½ c sun dried-tomatoes, drained, but reserve the oil

Place ingredients #1-6 in food processor and pulse.  Gradually add in olive oil and continue to pulse until the mixture forms a coarse paste. 

For a little different twist (fyi, 4 out of 5 surveyed preferred this variation), add some sun-dried tomatoes to the tapenade.  Follow the directions above (ingredients 1-6 + 8), pulse, then add 1 T of the oil from sundried tomatoes and pulse some more.  The tomatoes give it a sweeter flavor and mute the acidic kick of the olives.