My hubby and I absolutely love Greek food and we frequently visit Greek restaurants in our area. We often order the dips and pita bread, it’s usually the highlight of our restaurant visits. His favourite is the Black Olive Tapenade, I suppose because he loves olives so much.
So I had the task of working on recipes for a few dips, my favourite being the feta and red pepper dip. Of course, I had to make his favourite too, the Black Olive Tapenade. I was quite nervous as it was a new recipe and you should all know by now the kind of food critic he is. When he got home I was really excited about my dips but not so excited about what the food critic would have to say.
When he took that first bite I was waiting with bated breath for that critic….felt like a lifetime. Sounds like I’m relaying an episode of MKR…lol! Drum roll….and the verdict was Mmmmmmmmmmm, Love, this is amazing”. Phew; what a relief, I passed the test. He said it’s the best Olive Tapenade he’s had and let me tell you he’s eaten more than a few from the different Greek restaurants we’ve visited.
I wasn’t totally convinced that my dips were everything it should be so I gave some to my friend before my hubby tasted it. I didn’t tell her I made the dips because I wanted a honest opinion. She sent me a message back to say they were delicious and where did I get them from. Then only did I let her on my little secret that it was actually made by me.
Olives are not my favourite, I eat it only because I think it’s supposed to be good for me. But I guess it didn’t taste too bad in the Black Olive Tapenade.
My work is now cut out for me, I think my hubby is going to expect dips and pita bread regularly. Actually making the dips was easier than I expected and if there’s no cooking I’m happy. All I needed was my favourite food processor. I am going to post my other dip recipes soon, they all turned out better than expected so I have to share them all.
Have an amazing weekend everyone!
Black Olive Tapenade
- 1 cup black olives pitted
- 2 tbsp capers rinsed well
- 1/4 tspn dried parsley
- 1 large garlic clove
- juice of half a lemon
- 2 tbsp olive oil
- 1 sprig fresh thyme use leaves only
- Combine all the ingredients in a food processor. Process until it everything is finely chopped
- Scrape down the sides and pulse again until the mixture becomes a coarse paste
- Garnish with the fresh thyme leaves