I feel there are two types of people in the world. Those who love olives and those who dislike olives. I love them, always have, give me all the olives and the pickled foods too. There are so many fantastic varieties that you can use to enhance your food. I love olives ala carte, olive bread, olives in pasta, in potato salad, and in regular salad. They’re also great on pizza, on a sub sandwich, and I absolutely adore olive tapenade.
I remember the first time I saw a physical olive tree, I was 21 and it was in Northern California somewhere near Sonoma County. I remember thinking how beautiful the olive tree was. It can be very humbling to see where your food comes from. It never ceases to amaze me when growing things in the garden how life can spring from such tiny seeds.
For the tapenade, you can put it on crackers, or use it as a sandwich spread. You can make garlicky flatbread smothered in it, toss some on your pizza, add it to pasta. And these can all be done gluten free and vegan. We’ll explore some of these in the future, but for now I’ll focus on the olive tapenade itself. It’s simple to make and takes a total of maybe ten minutes between gathering your ingredients and tossing them into a food processor.
For the tapenade, if you are not a fan of spice you can omit the jalapeno and it will be just as delicious. It adds a tiny bit of kick and heat that I enjoy, so if you aren’t afraid of the heat put it in there!