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French Fridays: Black Olive Tapenade from My Paris Kitchen

David Lebovitz olive tapenade on eatlivetravelwrite.comThis week’s  Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was another reminder of how simple things like tapenade are to make from scratch – and had me scratching my head as to why I don’t do it more often! The thing about tapenade is that if I’m using it in a recipe – or even if I’m serving it as an apéritif snack, I rarely need the quantity you get in a store-bought jar – in fact, it’s just so easy and less waste to make your own. Simple ingredients too – olives, garlic, thyme,

I made a 1/2 quantity of this last weekend to snack on as I worked on my book edits but ended up freezing a little bit too (not sure it’s going to freeze but I’ll definitely use it in some kind of puff pastry bread stick (like these, a favourite from the old French Fridays with Dorie days!).

Get a recipe for a version of David Lebovitz’s olive tapenade here or on p 57 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

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6 Responses to French Fridays: Black Olive Tapenade from My Paris Kitchen

  1. Betsy February 3, 2018 at 08:08 #

    I too forgot how easy it is to throw together a tapenade. What a perfect snack. Happy editing!

  2. Cheznana February 3, 2018 at 16:27 #

    As I mentioned in my post, this was perfect for this Sunday’s big game. It is really delicious, and if I don’t stop eating it, there will not be any for Sunday. So simple and so delicious. I also planned to make the Carrot cake for Sunday and took your advice about the size. Thank God I only made a half a cake. Scrumptious is the word for that recipe.

  3. shirley@everopensauce February 3, 2018 at 21:09 #

    This tastes so good I brought it as an appetizer when I visited a friend. It’s all gone. Another reason to make the tapenade again.

  4. Katie February 3, 2018 at 21:42 #

    Oooh, so how was it freezing it? I’d never think to do that with tapenade (though I’m not sure why). This was tasty and I’m so glad we had an easy recipe this week! Love seeing your book in the post, miss!

  5. MARY H HIRSCH February 10, 2018 at 09:02 #

    I also want to know how the freezing went. There are so many things that I make that I cannot finish or don’t need at the time and I often freeze and fail, Your tapenade looks delicious. Soldier on with the book editing. It’s all very exciting.

  6. Margrét Jóhanna February 13, 2018 at 05:28 #

    I topped my cod with the tapenade and them baked it in the oven. So delicious, my son eat this just with a spoon.

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