I'm at The Boyfriend's and am attempting to use up the ingredients we have in the house. Since he travels all week , it is hard to find the balance between buying food to cook and wasting food, so using what we have on hand is a fun way to expand my creativity in the kitchen. I had some leftover pizza dough in the freezer (I'll be blogging about how to create amazing pizza dough without using a pizza stone this week!) and some garden tomatoes and I wanted to do something a little different for dinner, so I decided on a Green Olive Tapanade to use as the sauce.
Normally, I suggest using high quality olives for tapanade, but I just used a jar or regular Spanish Green Olives with Pimento and it came out really well.
Green Olive Tapanade
- 3 cloves garlic
- Pinch salt
- Juice 1 large lemon
- Zest ½ lemon (save the rest of the zest for another use!)
- 1 tsp crushed red pepper flakes (less if you don’t like heat)
- 1 ½ cups green olives, drained
- 1 tbsp dried thyme (please make sure you dried thyme of good quality.. it makes a difference) or better yet, 3 tbsp fresh thyme
- 1 tbsp dried onion flakes
- ½ tsp dried marjoram
- 2 tablespoons fresh basil
- 2 tablespoons extra virgin olive oil
- freshly ground pepper to taste
- Process garlic and a with the pinch of salt in a food processor
- Add the rest of the ingredients, except olive oil, process
- Scrape bowl, stir in olive oil and pepper
You can top pizza with it, stir it into some pasta, soups, mix with tofu or sour cream and use as a dip with chips/veggies or on top of crostini.. It would be delicious mixed with cashews cheese... and spread on a bagel with sprouts, avocado!
What would you do with this tapanade?