Kalamata Olive Tapenade

Alpine, Texas is a tough place to own a restaurant. They seem to be going in and out of business all the time. Unfortunately, one of the most recent closures was our landladies' restaurant "The Gulf Station Cafe." It was a cute little place on the railroad tracks that tried to serve healthy, yummy food to a clientele which prefers large quantities of less-than-healthy fare. Anyways, one of the unforeseen benefits of the restaurant closing has been that we have received an interesting assortment of extra food. We had a large bag of whole cranberries which I made into a cranberry coffee cake a few weeks ago, a large block of feta cheese which is hanging out in our freezer awaiting inspiration, and lastly a bunch of kalamata olives. When life gives you olives, make olive paste- right? If it is ever raining olives in your neck of the woods, give this recipe a try. It is down-right delicious!

Tapenade (Adapted from Epicurious)

1 3/4 c kalamata olives

3 T + 1/4 c toasted, chopped walnuts (I used pecans)

1/4 c olive oil

2 t dijon mustard

1 garlic clove (I used 3 or so)

1 t fresh thyme

1 t fresh oregano

1 t fresh sage (my plant just died, so I skipped this)

Pinch of cayenne

- Pulse olives and 3 T of toasted nuts in food processor.

- Add oil, mustard, garlic, and spices. Pulse to mix.

- Stir in remaining 1/4 c chopped nuts.

- Chill until ready to serve. Serve with sliced bread, cheese (sharp cheddar or a nice blue cheese give a great counter-flavor) and an assortment of veggie adornments such as cucumber slices, cherry tomatoes, fresh basil leaves or whatever creative stuff you pull out of your garden or fridge.