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I finally got tired of paying big bucks to purchase black olive tapenade, which I love to use as a simple spread on whole grain breads, a dash of extra flavor in my tuna salad, or even a topping for baked potatoes. This recipe is a snap to make, which makes me wonder what took me so long to make it myself!
Want to learn more about olives and olive oils? You will love one of my favorite new books, a combination of information about great foods and recipes authored by an owner of Zingerman's, a local deli in Ann Arbor, Michigan. Pick up a copy of Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More, by Ari Weinzweig. I guarantee that you will be salivating in minutes!
using a food processor, be careful not to overprocess – the
tapenade should retain some texture from the olives and capers. Experiment
with different varieties of olives.
tightly covered in the refrigerator, this will keep well for a week
or two. I only have a mini-food processor, but for those of you with
1 cup. Enjoy eating a very healthy traditional
food while also saving money. Please write and tell me how you use black
olive tapenade. I'll publish the list of ideas on my web site and in
an upcoming Email newsletter.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113