I finally have a food processor. It is so awesome, I can hardly handle it. Actually, I really mean that I could hardly handle it. Because I was pureeing soup in it, and it wasn’t fastened tight enough together, and I spilled hot zucchini puree all over my countertop and my self. But now I CAN handle it and it has changed my life for the better.

I have little else to say except that this tapenade is amazing and I can’t wait to make it again. Though it technically lasts for a week in the fridge, we demolished it in less than 48 hours. Yes, it’s that good.

Also, I made those crackers you see using leftover Olive Oil Dough. Just roll out the leftovers thin as possible, and bake at 425 for 10-15 minutes until golden brown. They are deeeelicious. Too hard to eat just one. (Sorry, I promise I’ll stop talking about that darn dough someday).

ARTICHOKE AND GREEN OLIVE TAPENADE (from David Lebovitz, who adapted this from Deb at Smitten Kitchen and Mario Batali )

A note: I didn’t find this needed any salt, even though I am a salt freak.

Another note: I pit my olives (and cherries, for that matter) using a paperclip

Serves 8-10 as an appetizer

2 garlic cloves, peeled and minced
1 cup pitted and rinsed green olives
1 tablespoon capers
8-10 (14 ounces) canned artichokes, drained well and quartered
1 tablespoon freshly-squeezed lemon juice
6 tablespoons extra-virgin olive oil
1/8 teaspoon chile powder
salt, to taste

1. In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, and until almost smooth, but still chunky.

2. Taste, and add salt, chile powder, and additional lemon juice, if desired.

Serve with toasted slices of baguette or crackers.

Storage: Lasts for one week in the fridge


I LOVE artichokes. Love them. They’re in my top 5 foods (along with olives, chocolate, fresh-baked bread, and raspberries). But have you ever cleaned and cut a fresh, whole artichoke? It’s terrible! It takes forever and there’s only one artichoke heart after all that work. And I usually cut myself on those purple prickly things in the middle. So I use canned artichoke hearts a lot. 

I made this recipe up last night and might even make it again for lunch. This takes about 10 minutes tops to prepare and it’s TASTY. What are you waiting for, go make it!



2 large cloves garlic

1 14oz can artichoke hearts

1 tablespoon extra virgin olive oil

Salt & Pepper (to taste)

1 tablespoon lemon zest

1/4 cup chopped parsley


Peel and chop garlic. Chop artichoke hearts in half. Get a frying pan hot over medium heat. Add your olive oil, then your garlic. Lightly brown the garlic. Add artichoke hearts and salt & pepper to taste. Stir occasionally. Once the hearts are hot, put them in a bowl and toss them with lemon zest and parsley. Serves 2.