Hickory Garlic Olive Tapenade

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The Mister put a pastured chicken on the rotisserie a few nights ago and I was left to sort out the details. What else…? I peered in our cupboards and saw that one of the jars of delicious olives we bought while in California was tucked out of view. I quickly grabbed it and scoured the ingredients. Olives, sea salt, water, garlic. *phew* I can eat it! I looked in the fridge – black olives!

You can use whatever brand of olives you want, mine were from a family farm we passed on our drive home from California. Just pay attention to the ingredients.

It was like a bizarre little olive treasure hunt.

Hickory Garlic Olive Tapenade | Enjoying this Journey...

One of my favorite kitchen tools is my chopping bowl & mezzaluna knife set. It works incredibly well for chopping ingredients while also combining them. Perfect for making tapenade!

I grabbed some sage from the fridge and some bacon. Because… really. Bacon.

After the olive tapenade was all set, I loaded our plates with an organic spring mix, added the rotisserie chicken and topped with some tapenade and a drizzle of extra virgin olive oil.

Dinner? Done.

Hickory Garlic Olive Tapenade
Author: 
Recipe type: Tapenade
Cuisine: Paleo, Primal
Prep time: 
Total time: 
Serves: 4
 
This tapenade is one I could eat often! Combining green and black olives with fresh sage and hickory homesmoked bacon. It is especially delicious atop rotisserie chicken.
Ingredients
  • 1 handful organic black olives
  • 1 handful organic garlic stuffed green olives (if you cannot source garlic stuffed olives, use green olives and add garlic to taste)
  • 3-4 leaves of organic sage
  • 4 slices hickory smoked bacon, cooked and set aside to drain slightly {I used our homesmoked bacon}
  • Himilayan sea salt, to taste
Instructions
  1. Chop olives, sage, and bacon together. Running your knife over the mixture to incorporate until finely chopped. I use a chopping bowl and mezzaluna knife set for this, it works great!
  2. Add salt to taste and serve.
 

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