Today in the Kitchen – Tapanade Provençal

Jan 13, 2012 | Recipes | 14 comments

I hated olives as a child.
Once, my Dad… in some sort of sick and twisted joke convinced my brother and I that if we ate a big, black olive (the worst kind there is!) that we could open a Christmas present early.  My dearly departed super-strict Christian Grandparents’ box had just arrived in the mail and one of the presents was small and VERY heavy and the curiostiy was just about killing us.  (Now you may be reading and thinking, Hey Parisienne Farmgirl… “I would call YOU super-strict Christian” – well, I wouldn’t but… fair enough… however… these Grandparents, bless their hearts sent us games like Bible Checkers when we wanted Strawberry Shortcake and Legos… you get the picture.)
So, me, who NEVER wants to know a surprise early, who, till this day would NEVER peak at a present before it’s intended open date… well, I just HAD to know what that small, heavy package was and so, I gagged down a big, black olive.  Dry heaving with tears streaming down my little girl cheeks.
I was full of anticipation over the heavy mystery gift…
You won’t believe this.
It was a piece of petrified wood.  Grandpa said it was from the days of Noah.

My brother… to this day swears that he didn’t actually swallow the olive but instead successfully fooled our Dad.  
Brat.
Can you believe that?
I am still traumatized… by the taste of the big, black, gross olive and the disappointment over such a stupid gift.  
These days, I do love olives… green and provançal style that is.  Don’t you dare serve me black olives – cause I will gag.
At the French bistros in the area once you are seated they serve you a small ramekin of tapanade and I just had to figure out how to make it for my family.  Here is the recipe we enjoy… no petrified wood surprises either.  
Pinky swear.
Four cups green olives (I use Lindsay from Costco and with pimentos is fine)
1 1/2 cup Greek Olives
3 large carrots
1/2 cup lemon juice (I use Volcanic Organic Lemon Juice)
1/2 cup Canola or Olive Oil
2 Teaspoons Italian seasonings
2 Tablespoons white wine mustard
Using a food processor chop the carrots to approx. 1/2 inch pieces, then add the rest of the ingredients and pulse chop, scraping the sides down as needed.
Slather onto fresh or toasted baguette and enjoy.
Other ingredients you can add…
Capers
Red Peppers
Onion
&
Tomato

Bon Appetit!
Got snow?
We finally do!

Linked to http://laurieannas.blogspot.com/

14 Comments

  1. The Cottage Market {Andrea} ♥

    ooooo la la!!!! this is perfect for my taste buds but then again i never met an olive i didn’t LOVE — i guess it is the Italian blood in me : ) thank you for sharing and this one is being made this weekend! so great to have another fabulous recipe!…merci…hugs…

    Reply
  2. Trisha

    Such a cute story! And I too hate olives no matter the color! But your recipe looks and sounds amazing…might have to try it!

    ~Trisha

    Reply
  3. Carina

    C’est delicious! My mouth is watering over here in France. 🙂

    Reply
  4. Tracie~MyPetiteMaison

    Funny story, Angela.

    Myself, I do not like pimentos, a story in my childhood goes with that one too… something about olives and young children here… 😉

    I love the Luc green olives from France and would eat the niçoise ones for a meal in themselves.

    I am going to try your recipe w/the Luc olives. I would share my tapenade recipe, but it is Niçoise w/figs… maybe you could try the figues w/your green olives?

    Can’t wait to see your makeover header, know it will be beautiful. Just chatting w/our friend, Fifi today, dear one. Have a lovely weekend and of course, blessed Friday the 13th (the only way to go).
    xoxo

    Reply
  5. miss flibbertigibbet

    I love olives and this recipe sounds so easy! I am going to make it for my in-laws 60th anniversary party next weekend!I’ve so enjoyed following your blog but have never commented before so…hello!

    Reply
  6. It's me

    No snow !!…what a delicious things on your blog today…i love olive’s…happy weekend……xxx…

    Reply
  7. Christi

    We love olives, & this sounds delicious… Except for the mustard. Any ideas for a substitute?

    Reply
  8. koralee

    Yum…today is a snow day…which means kitchen day..which means..yummy treats…yahoooooo. This looks amazing! Hugs. xoxo

    Reply
  9. Jeri Landers

    I LOVE olives. We grew up on “egg and olive” sandwiches and I still adore them. To this day, I have never met another soul who had an EGG AND OLIVE sandwich, it must have been a family tradition.

    Reply
  10. Amanda Pinkston

    Thank you for that hilarious story! You truly made my evening 🙂 Thank you for sharing!

    Reply
  11. Carla

    Must say I am an olive lover, thanks for the lovely recipe and funny story!!
    Blog looks great with the new header, thank-you for stopping by my blog and good luck with the mag.
    Carla x

    Reply
  12. Auntie Em

    This looks sooo good to me! I wouldn’t mind what colour of olives it had since I love all of them. (I get a bottle of large green ones stuffed with garlic cloves that are soooo good) Thanks for sharing the yummy recipe. 🙂

    Reply
  13. Renata

    Oh my ~ love the story!!!
    I hate olives, but my hubby loves them so I won’t be showing him this recipe 😉
    Have a wonderful day
    Blessings
    Renata:)

    Reply
  14. Hopelessly Romantic Art Studio

    I wouldn’t have swallowed that olive either…guess i know what that makes me,lol. your creation looks very appetizing, however, I do not like olives. your photos are alway fabulous though!
    Hugs, Gerri

    Reply

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