Olive Tapenade

Oh, my poor blog! How I have neglected you!

I seem to begin every other post with such exclamations... I should either:

a. Write a blog post more often.

b. Get over myself and realize that, like the diary I kept in grade school, apologies to the page are for my sake and not for the page's.

Just a quick recipe to share before I finish this glass of Dashwood sauvignon blanc (which is a steal, btw, at $9.99!)

OLIVE TAPENADE

(adapted from a recipe by Ina Garten)

1/2 pound good olives, rinsed and pitted. (I used a mix of fancy black olives)

2 Tbsp capers3 anchovy filets, rinsed

(I know, I know...you say you hate anchovies...but, trust me. So do I! But the addition of anchovies cuts the briny olive taste and makes it nice and mellow)

1 garlic clove

1/2 cup Extra Virgin Olive Oil

1 Tbsp lemon juice

2 tsp Dijon mustard

1 tsp fresh thyme leaves

1 Tbsp fresh parsley

Combine all ingredients in a food processor and process until mixture resembles a coarse paste. Transfer to a serving bowl. Enjoy!