" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Learning Curve

We are on holidays this week and getting a lot done around the house. Today was rainy so we ran errands and then I found myself puttering around the kitchen afterwords. A visit to our local Italian bakery and deli inspired me to try making my own olive tapenade, something I've never done before.
I am pleased with the result and plan on making different variations.
By the way I installed blogger on my iPad.  This is my first posting using it. It may look different..please bear with me while I get the hang if it! 

Black Olive Tapenade

I cup pitted sliced black olives
2 tbs parsley
1/8 cup of olive oil
2 tbs lemon juice
2 tbs capers
1 garlic clove minced
2 anchovy fillets
1tsp Dijon mustard 
Salt and pepper to taste

Combine all ingredients in food processor and pulse until blended.
Serve on bread or crackers. Will keep in fridge in a jar  for about two weeks.


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