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We have some wonderful friends that we love to share time with at a great little restaurant called Black Sheep Pizza
in Minneapolis. They have a dish of warm olives that is absolutely fabulous to munch on while you down a cold local brew or a lovely glass of wine. But be careful as the olives are hot and you could burn your tongue. So take your time, let the olives steep in the oil, mind your tongue and share them slowly just like you would a great friendship! Here is my version inspired by good friends and Black Sheep.
| || |Ingredients
- 2 Cups Mixed Olives (Castelvetrano, Nicoise, Kalamata)
- 1/8 Cup Good Quality Extra Virgin Olive Oil
- 3 To 4 Garlic Cloves
- Rosemary Sprig
- Pinch Of Salt
- Combine all ingredients in pan and heat over medium until boiling.
- Serve warm in a dish that will retain heat.
- Enjoy with cheese and cold beer or wine.
Multiple 1 oz servings.Nutrition
About 10 to 12 calories per olive.Tips
- You can use pitted or unpitted olives, but the olives with pits will take longer to cool which could be a plus if you want to savor them.
- Other herbs work well too.
- Alternatively, this recipe can be cooked in an oven. They will take about 15 minutes at 425 degrees. Longer at a lower temp.
- Stuffing the olives with small rectangles of cheese after cooking is a superb addition. I used a light Gouda in this photo.
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Tapanades usually have anchovies and capers. But I really don't like either of those. Neither do most kids. But I do love olives and so do my kids. The bonus is that for the most part they are really good for you. So I have developed a number of olive tapenades that are perfect for snacks. You can use them as a dip with vegetables, or spread on thinly sliced baguette or crackers. My one piece of advice is get good olives. I buy Kalamata and Castelvetrano in big jars at Costco and get specialty olives at the olive bar at Whole Foods. Here is the first in many tapenades.
- 1 Cup Kalamata Olives
- 1/2 Cup Castelvetrano Olives
- 1 Small Sweet Red Pepper
- 1/8 Cup Sweet Pickles (I Do A Quick Pickle Of My Own, But Hamburger Slices Work Well)
- 1/2 Tablespoon Olive Oil
- 1/2 Teaspoon Red Wine Vinegar
- Small Splash Of Sweet Pickle Juice
- Whole Wheat Baguette
- Low Fat Gouda Cheese
- Place all ingredients into a food processor.
- Pulse scraping down the sides until a chunky paste forms.
- Dip or spread.
About 7 servingsNutrition
About 90 Calories Per Tapenade Serving Only - Extra For Cheese And BreadTips
I served this on a whole wheat baguette thinly sliced with a low fat creamy Gouda cheese from Wisconsin. But you could use other ingredients such as crackers, vegetables, tomatoes or even serve it with eggs or steak. It is very versatile.