I’d like you all to know that I started a book club and that I’m really, really excited about it. Nerd-haters and book-haters you might want to look elsewhere today, because Eating for England is geeking out.
I’ve wanted to be part of a book club for so long. I think they are the coolest thing ever and by no means do I feel like an old lady for being into it. An organized reason to talk about books post-university? It’s like your coolest lit class with wine and zingy little snacks. What’s not to love?
Talking of zingy snacks. We decided that our book club was not going to become a full-on dinner commitment for whoever was hosting. Snacks, finger food, whatever you want to call it – this is our limit. This tapenade is one of the few things I made from scratch and it was worth it. The other was a gorgeous and quickly-devoured salad that I’ll share next time.
Green Olive Tapenade
adapted from Epicurious
- 1 1/4 cups pitted green Spanish olives, rinsed, drained well
- 1 tablespoon drained capers
- 1 large garlic clove, minced
- 1 1/2 teaspoons fresh lemon juice
- 1/4 cup olive oil (preferably extra-virgin for the biggest flavour pow)
- 1 tablespoon chopped fresh cilantro
- Combine olives, capers and garlic in a food processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended.
- Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper.
- Can be made 1 day ahead. Be sure to cover and refrigerate it. Serve with crackers and toasted baguette slices.
Note: Tapenade (like hummus) is one of those taste as you go things in my opinion. By all means follow the recipe but if it’s not smooth/lemony/olive-y/caper-y enough then just add a smidge more and whizz it all up again.