We had friends over few weeks ago and I made this olive tapenade that was amazing. It’s simple to make and all ingredients are fresh. I’m finding myself making more and more homemade foods and I love it. It does take little more time than picking a dip or tapenade from a grocery store shelf, but the taste, the freshness, the crunchiness, and the aroma is more than just noticeable. Plus, you do your body a favor when you skip added preservatives, dyes, salt, sugar, and other sweeteners. (Read on below the recipe for more about that)
I used olives from my grocery store’s olive bar. They are marinated in brine and taste much better than canned olives. If there isn’t an olive bar where you shop, try the salad bar. Even if you don’t find any, don’t be discouraged and use canned olives.
- 1 cup black kalamata olives
- 1 c green olives
- 1/4 c capers
- 1/4 c chopped fresh basil
- 1/4 c chopped fresh parsley
- 1/4 c chopped sun dried tomatoes
- 1 small garlic clove
- dash of oregano
- 1 c extra version olive oil
Place all ingredients in a food processor except for the olive oil. Process until chopped into small pieces. Add the olive oil and pulse chop few times. Done.
On another note:
The Chicago Tribune had a fun, yet eye-opening, article on Monday in which a registered dietitian threw away foods from a reporter’s fridge. Why? They contained preservatives and dyes that should not have a safe haven in anyone’s kitchen.
Read the article and see what foods David Grotto tossed away. You will be shocked, and somewhat disappointed because you probably have these foods in your fridge.
This inspires me to make more of my food at home. It’s tough to make everything homemade–I don’t spend all my day in the kitchen and I have to work, study, exercise, care for my family, etc–but I can make small changes towards less processed eating. Remember, you can eat healthIER even if it’s not the perfect idea of healthIEST!