My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, July 14, 2011

Tapenade for Bastille Day - July 14th

Oh! to be in Paris for Bastille Day! Well I'm only nine miles away, from Paris, Kentucky that is. I love knowing everyones holidays because they all revolve around food. This is a "take it outside" holiday. Yes, a picnic. With fresh fruit, homemade bread and cheeses, shaved roast chicken and tapenade, Champagne or sparkling wine, sweet tea or Kool-Aid. You get the idea!

Tapenade (Olive Caper Paste)
2 3/4 cups
print recipe

Combine in a food processor:
2 cups black olives, pitted
3 anchovy fillets, rinsed and patted dry
3 tablespoons drained capers
3 tablespoons olive oil
2 tablespoons lemon juice or brandy
2 garlic cloves, coarsely chopped
2 teaspoons fresh thyme leaves of 1 teaspoon dried thyme
Salt and black pepper

Pulse mixture to a coarse puree.


  1. I think I want to try a variation of this, without the anchovies, and with kalamata instead of black olives.... Hopefully it works!!

  2. I'm not into olives...but I know a lot of folks who are...I'll stick with your Lemon Cakes!...:)JP

  3. Ok I have to say, I made this without the anchovies, with kalamata instead of black olives, without the lemon juice (because I didn't have any, but I am sure it would have been great), and with fresh basil instead of thyme, and it was amazing. It was missing that special something though, so I slathered it on thick sliced French bread and topped half of the batch with Brie cheese, the other half with Feta cheese, and put them under the broiler until the cheese was oozy and melty... I was thinking that one cheese would be the clear winner, but they were both tasty and would easily compliment different meals. Thanks for the idea! I am going to post my version on my blog and link you in! Thanks again!


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