{"id":5524,"date":"2015-02-18T19:16:14","date_gmt":"2015-02-18T17:16:14","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=5524"},"modified":"2015-02-18T19:16:14","modified_gmt":"2015-02-18T17:16:14","slug":"green-olive-tapenade-recipe","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2015\/02\/18\/green-olive-tapenade-recipe\/","title":{"rendered":"Green Olive Tapenade Recipe from David Lebovitz’s My Paris Kitchen"},"content":{"rendered":"

\"Green<\/p>\n

In Part 2 of my love affair with David Lebovitz and his book My Paris Kitchen<\/a>, is this green olive tapenade<\/strong>. Super simple, super forgiving, and it makes you look like a first-rate host when you have it sitting out for guests.\u00a0There are still several entr\u00e9es \/ appetizers in David’\u00a0My Paris Kitchen<\/a>\u00a0I need to try, but this one gets a big gold star.<\/p>\n

Hosting events, parties, or dinners has always been something I’ve enjoyed. I’m pretty sure I got it from my mother (who can be found making chowder for 40 people or hosting a birthday lunch for someone to this day) but it started pretty early. During my undergrad, I\u00a0usually spent Thanksgiving in the university town instead of going home, which meant I quickly learned how to\u00a0cook\u00a0a\u00a025 pound turkey and coordinate small kitchens to feed 30-40 people. Those meals were beautifully organized and absolutely chaotic at the same time, and people arrived and ate in rolling waves as our college\u00a0apartments struggled to contain them. I continued to host parties and events wherever I lived, and really miss the backyard I had in California.<\/p>\n

When I moved to Italy, it became a real challenge to host dinners or get-togethers with more than a couple of people. Apartments are generally smaller, especially when you’re sharing an apartment as I did at the very beginning, and it just seemed like it wasn’t as common to\u00a0have 10 friends over to swap cookies<\/a>\u00a0or just to drink wine and play games<\/a>. My desire to host remained the same, but the spaces just didn’t cooperate as much. So I’ve learned to scale back the “more the merrier” feeling I had living in the U.S. and focus more on the “how cramped might we be?” when deciding on a guest list.<\/p>\n

But back to this tapenade.<\/strong> It’s a great recipe to have in your back pocket and if you are lucky enough to have space to host friends and family. It’s a crowd pleaser and makes you look like a host who planned every last detail!<\/p>\n

Just listing out the ingredients made me think of the Pesto Garganico I made with basil, almonds, and dried tomatoes<\/a>\u00a0– make sure you try that recipe\u00a0as well! I am tempted\u00a0to\u00a0top a steaming bowl of spaghetti with a few spoonfuls of the tapenade\u00a0and have a quick meal as well, but so far there hasn’t been any leftovers from when I’ve made it.<\/p>\n

Green Olive, Basil, and Almond Tapenade Recipe<\/h3>\n

Notes: I love a very chunky tapenade, but if you want it to be the base for crostini or to spread on a sandwich, you might want to pulse it a bit longer. A modification from the original recipe (listed below), I used toasted raw almonds because that’s what I had on hand. Since my\u00a0almonds were\u00a0toasted their flavor came\u00a0out a bit stronger but I thought it was great. David says the tapenade will last a week in your fridge, but I doubt you’ll have any left to put back after an evening.<\/em><\/p>\n

2 cups (260g) green olives, pitted
\n1\/3 cup (35g) whole untoasted* almonds
\n1 small clove garlic, minced
\n1 1\/2 Tablespoons freshly squeezed lemon juice
\n1 Tablespoon capers, rinsed and squeezed dry
\n1\/2 cup (15g) loosely packed fresh basil leaves
\n1\/2 cup (125ml) olive oil
\nSea salt or kosher salt<\/p>\n

    \n
  1. Rough chop the basil leaves. Alternatively you can rip them with your hands into smaller pieces.<\/li>\n
  2. In a food processor or mini-prep, put the olives, almonds, garlic, lemon juice, and capers along with the basil leaves and pulse the blades a few times to start breaking down the ingredients.<\/li>\n
  3. Add the olive oil and a pinch of salt, and continue to pulse until the mixture is the consistency you desire.<\/li>\n<\/ol>\n

    Are you a tapenade fan? What would you add \/ change in this mix?\u00a0<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    In Part 2 of my love affair with David Lebovitz and his book My Paris Kitchen, is this green olive tapenade. Super simple, super forgiving, and it makes you look like a first-rate host when you have it sitting out for guests.\u00a0There are still several entr\u00e9es \/ appetizers in David’\u00a0My Paris Kitchen\u00a0I need to try,…<\/p>\n

    Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":5543,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[110,3,11],"tags":[],"class_list":{"0":"post-5524","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-appetizer","8":"category-food","9":"category-recipe","10":"entry"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2014\/12\/GreenOliveTapenade_SRosso.jpg?fit=1500%2C1500&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-1r6","jetpack-related-posts":[{"id":5527,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2014\/12\/10\/lemon-pistachio-israeli-cous-cous-recipe\/","url_meta":{"origin":5524,"position":0},"title":"Lemon-Pistachio Israeli Cous Cous Recipe","author":"Sara, Ms. Adventures in Italy","date":"December 10, 2014","format":false,"excerpt":"There are a few people whose recipes are a certainty for me. 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