I think you either love olives or hate them. I don’t think there’s a happy medium. At least, that’s my opinion.
Well, I’ve loved olives ever since I was a kid. I remember being preschool age. My mom would visit her friend and of course, I’d be with her. Her friend would always have a can of black olives wrapped up like a present for me. I’d get to eat the whole can.
Don’t freak out. Yes, there’s a lot of sodium and yes, there’s a lot of fat. But the fat is the good fat that our body needs. As far as salt, I’ve always been active, and my blood pressure has always been very low, so salt has never been a problem for me.
Everything in moderation right?
The first time I had olive tapenade was at a bar at the casino. It was served with crusty bread, bruschetta and cheese. I fell in love.
Then one night, our friend Amy came over for our fellow LG gathering (Life Is Good friends) and she brought olive tapenade. It was crazy good.
So, here’s Amy’s recipe. I have no idea where she found it, but if you love olives, you have to try this. Serve it on crusty bread, or whole grain crackers.
Costco carries these awesome crackers that are gluten free and packed with lots of goodness; chia, flax, amaranth, etc.
Try this out and post below on what you think.
- 2 cans black olives
- 1 container of pitted Kalmatta olives
- 1 jar of green pimento stuffed olives-drained
- 1/2 jar of italian green olives (you
- have to pit these)
- 3 good size cloves of garlic
- about 1 Tbsp of lemon juice
- and 1/4-1/2 cup olive oil.
- Put in food processor to blend & then refrigerate for 5 hrs.