I’ve gotten into a little bit of a food rut lately. Not that that’s a bad thing at all. I just have a tendency to find a food or meal I like and then eat it again and again for weeks and weeks. Case in point? Oatmeal. I really can get enough. I generally eat it for breakfast anyway, but I’m obsessed with adding different nut butters to it, making apple butter for it. Anything that keeps me eating oatmeal.
Then I moved on to healthy homemade parfaits with plain yogurt, apple butter, and homemade granola. (OK, maybe I’m just obsessed with apple butter 😍).
Then there was about a three month span where I kept making homemade pizza over and over again. My favorites: homemade taco slathered in refried beans and a traditional with a spicy red sauce.
But now I’m deep into sandwich territory. Veggie sandwiches, to be more specific, because I don’t eat much meat. I’m saving those calories for pie. 😄 Cold sandwiches, paninis…it doesn’t matter. I’m roasting veggies and making sauces like a wild woman.
Now I love hummus and guacamole on a nice veggie sammie, but I wanted to try something a little different. Enter olive tapenade, aka sandwich crack. A little dab will not suffice. I slather this on crusty bread with no regrets.
Now I’m pretty sure that traditional olive tapenade contains anchovies and capers, but this one does not. Don’t let the food police know, OK? 🙂 Definitely feel free to add both in if you feel like it.
I’ve had an obsession with olives since I was a kid. My favorite pizza toppings used to be pepperoni, green pepper, jalapeños, and olives. And back in the day I’m pretty sure that Quiznos used to put an ample amount of olives on their toasted veggies sub, along with guacamole. What the heck ever happened to Quiznos? I like them ten times better than Subway.
Anyway, this tapenade is great on cold sandwiches and paninis alike. And don’t forget it for your next cheese and cracker tray. I could pretty much eat it with a spoon, but that’s just me being weird.
What foods or meals do you make obsessively over and over again?
- ½ cup pitted black olives
- ½ cup pitted green olives
- ½ tsp dried oregano
- A clove of garlic, smashed
- The juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- Add all ingredients except olive oil in a food processor. Blend until thick and combined.
- Gradually add in olive oil and blend until smooth.