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