Green Olive Tapenade For Bruschetta

I had not planned on making a green olive tapenade. But when it came to deciding what else to add to my vegan feast this seemed like a good choice. I had green olives in the pantry from a FOMO box, and I always have capers and anchovies in my fridge.

Green Olive Tapenade
Green Olive Tapenade
Head straight on to the Recipe For Green Olive Tapenade ♥

Even though I did not come into the office every day during December and the first week of January, I still had work to do. Mostly this entailed checking emails, and processing orders when necessary. Thankfully it was not a daily chore as my customers were either closed, or had planned well. The only task I set myself and stuck to where computer work came in, was writing a blog post every single day. Even on the days I did not feel well. My first aim was to get back to being a month ahead in my posting. And as I write this I can say I achieved that. Now I am moving along so that I am 6 weeks ahead. That way our overseas travels will not influence my posting.

Today’s inspiration ♥ Recipe For Green Olive Tapenade ♥ can be found on Lavender and Lime Click To Tweet

I also decided to not spend more time than that on my computer, and so I wrote long lists of things to do when I got back to work. On Monday the 7th of January I emptied my bag of the pages of things to attend to, the books I had read during the break and all the other work related paraphernalia. For 2 days my desk looked like a bomb had landed. And somehow the papers seemed to have made babies and the pile got worse, not better. But within 2 days I had managed to make neater piles and cleared all the important stuff. The plan is that I will carry on with a post a day, even on the weekends if I can manage it! How often do you post a blog and do you schedule yours in advance?

Green Olive Tapenade

Click on the links for conversions and notes.

Green Olive Tapenade
 
This keeps so well so make double!
All Rights Reserved:
Ingredients
  • 10 capers
  • 20 green olives, depipped
  • 1 garlic clove
  • 1 stalk fresh rosemary, leaves picked
  • Salt and freshly ground black pepper to season
  • 30mls olive oil
Method
  1. Place all of the ingredients into a blender and pulse until finely chopped
  2. Adjust the seasoning and serve

 

Inspiration published on Lavender and Lime February 11:

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Rating: 5.0/5. From 3 votes.
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19 thoughts on “Green Olive Tapenade For Bruschetta

  1. I love olives …so it’s not a surprise that I love tapenade. I remember the first time I had it – it must have been the early 1980’s….what an explosion of flavour 😊.
    I am so impressed with your organisation of your Blog posts….. very clever!!

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    1. Thank you Kathyrn, I am really trying to stay that way 🙂

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  2. I am a note taker so while I only schedule a few days ahead I have notes for at least 6 weeks ahead…. The plan to be super scheduled has never quite took off..😎😎😎

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    1. I also take notes and have them all over the place 🙂

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  3. Lovely. I think green tapenade is so much prettier than black olive tapenade. Unless you want something black and it works with something else like tomatoes! I’m scheduled through March, because of a major trip to South and Central America next month.

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    1. Enjoy your trip!

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  4. Didn’t think I would like tapenade but had it in summer and it’s good.. Too busy in winter to schedule anything.. 😉

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    1. So good that you are busy!

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  5. I know the feeling of being overwhelmed. Today is currently one of those days when I can’t seem to make any headway (it doesn’t help when Mochi is sick). I actually need to come up with a tasty vegan dish for this weekend though and here you are!

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    1. BIG HUGS xxxx

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  6. I am not as organised as you, Tandy. I am about 1 month ahead on my weekly book reviews but everything else is a bit fly by the seat of my pants.

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    1. I used to be like that but now I don’t have the time 🙂

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  7. Freshly made tapenade is a great idea. The kind in a jar has that old-garlic taste, which I don’t like. I only like freshly chopped/cooked garlic.

    You are impressive for working out your blogging plan and having it done ahead of time. I don’t treat blogging as a job, but just do it when I feel like doing it, and writing about whatever I feel like writing about. Since I have no ads and accept no review books or products, I do it only for myself. Thus, I rarely post ahead of time, though recently I’ve been enjoying the Monday Mural collective blog action, so I schedule mural posts for the next Sunday to be with that program.

    best… mae at maefood.blogspot.com

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    1. I like to know that if I don’t feel like writing it won’t be a train smash 🙂

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  8. Sounds scrumptious!
    Have a super day.
    🙂 Mandy xo

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    1. Thanks Mandy 🙂

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  9. Yum! That sounds great. I haven’t made tapenade in ages – I think I might whip one up tonight. Love the flavours.

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    1. I love how simple it is to make 🙂

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