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Love Tapenade, But Not the Price? Cheap and Easy Recipe


I love green olive tapenade, but the price makes me shudder, usually around $5 or $6 for a small jar. I discovered an easy way to remedy this situation, which I will share with you. I have a cheap, easy, way to make it at home.

Preparation time:  5 minutes


1  jar salad olives

2 peeled cloves garlic

Olive oil to suit

Recipe tapenadeWhat are salad olives?  They are the jars of green olives that you see considerably lower priced than the others, in the olive section of your grocery.  They are called “salad’ olives, but really they are pimento stuffed greens that got mangled in production. Bits, pieces, shreds, unstuffed.   The point is, they are REALLY inexpensive, on sale, usually less than two bucks a jar. (Pictured at left).

Take a jar (or two!) of the olives, drain them, don’t chug the brine like I do, I hear it’s not the healthiest thing for your blood pressure.

Place the olives and the garlic in a mini food processor, and pulse until the mixture reaches the consistency you like.  I run mine until it is pretty fine, spreadable even.  Drizzle olive oil in the processor and pulse again, until it reaches a consistency that pleases you.

It will be the least expensive and best green olive tapenade you have ever noshed on.

If you’d like yours with a little heat, use giardiniera instead of the salad olives.  It’s a mix of olives, peppers, and occasionally other vegetables. (Pictured below).

To get really exotic, add an anchovy filet and a few capers into the pulse.

There are many brands of salad olives and giardiniera, if you pick them up when you see them on sale, you’ll be able to tapenade on demand.

P.S.  It makes a great burger spread too.

Tapenade recipe








Tapenade recipe


Current Fad – Pretzel Buns Review


All of a sudden, they are everywhere in the food-dom, from fancy pants restaurants to fast food, groceries, bakeries and everywhere in twixt and tween – pretzel rolls.

Originating in Germany, Austria, and Switzerland, this bread delight goes under a number of different local names, but the common English translation is “lye roll”, and the end product is achieved after a lye was prior to baking.  The result is a dark colored, split roll, with a crunchy exterior, soft interior, and a dash of coarse salt adorning the top.

In America, where we bastardize everything, they are appearing in all sizes and shapes, hardly any of which are a close clone of the original in taste or texture.  The US version is similar in appearance and heft, but not much else.

After winding their way through fine dining establishments that had stooped to serving burgers during the “I’m giving up steak” recession, into fast causal (Red Robin’s “Octoberfest Burger”) and now down to Sonic for the pretzel “dog.”  Many fast food outlets have added a pretzel burger to the menu at a slight premium.

The Pretzilla, from Miller Baking in Milwaukee, is available in burger, sandwich or bite size in supermarkets across the region, or you can order them directly, online. Also available wholesalefor the trade.

It’s a very substantial bun, capable of holding the soggiest of burger toppings.  It’s soft throughout, and lacks the salt garnish. I understand that, packing a bread product for mass distribution with salt in the package would cause havoc with the bun, trust me on that one.

I’d like to run into a pretzel roll with a tougher exterior, though that’s just my personal taste.

 Pretzilla Bun Review



Pretzel Buns Review

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