What took me so long? I just made my own Kalamata Olive Tapenade -

[meryl]

I've been buying store bought stuff (HT Trader's), which is good, but this, of course, is so much better! And it's so easy - the worst part is cleaning the processor.

I also made loads of crostini the other day - tedious, cutting all those ultra thin slices, but really good.

 

[joe]

Yep, homemade is definitely better, and worth cleaning the processor. I like to add lots of anchovy

which the bottled version usually doesn't contain.

 

[meryl]

There's just one major problem - I can't stop eating this stuff now. At least with

the store-bought stuff, I had some control. Now I'm in Kalamata heaven (or hell - whichever way I want to look at it).

 

[joe]

But except for the salt, isn't it pretty healthy?

 

[meryl]

Yeah, I guess if you eat it in moderation! I have to force myself not to overdo it - it's addictive.

 

[angak1]

Meryl, did you use a recipe from here?

 

[monj]

Sundried Tomato tapenade is amazing too!! Easy, using processor.

 

[meryl]

No, I checked on a few recipes via Google, then adapted to my taste. Here's the

main recipe I adapted from - I used less garlic, a lot more lemon juice, omitted the salt and parsley, and used a tiny bit of red pepper flakes instead of black pepper.

http://nymag.com/listings/recipe/black-olive-tapenade/