Green Olive and Pistachio Tapenade
My husband and I decided to take a mini-vacation from our “home away-from home” in Sardegna this summer to the beautiful “Cote d’Azur!” This place brings back so many fond memories for me as I
partied, traveled and shopped ’til I dropped studied French here at the University of Sophia Antipolis more than a decade ago!
Besides the sites, I couldn’t wait to come back for (what else?!) the food (which I could go on and on about-but I won’t!). Having returned to the “land of olives” I was reminded of this tapenade recipe that I whipped up shortly before leaving for this trip.
It isn’t necessarily “baby” food but you could always make it and encourage your child to broaden their horizons…and palate! I know my son loved it!
1 cup green pitted olives (plain or with spices)
1/2 cup shelled pistachios
1 garlic clove (or more if you want!)
1 tsp. capers
zest of 1/2 lemon
good quality extra-virgin olive oil
salt, pepper, hot pepper flakes to taste (optional)
Finely grind pistachios in a food processor.
Add the reminding ingredients and pulse until combined.
Slowly drizzle the olive oil while pulsing until the tapenade becomes smooth and creamy.
Serve with your favourite crackers or bread (my fave is focaccia!) and enjoy!