Green Olive Tapenade For Bruschetta

I had not planned on making a green olive tapenade. But when it came to deciding what else to add to my vegan feast this seemed like a good choice. I had green olives in the pantry from a FOMO box, and I always have capers and anchovies in my fridge. Head straight on to the Recipe For Green Olive Tapenade ♥ Even though I did not come into the office every day during December and the first week of January, I still had work to do. Mostly this entailed checking emails, and processing orders when necessary. Thankfully it was not a daily chore as my customers were either closed, or had planned well. The only task I set myself and stuck to where computer work came in, was writing a blog post every single day. Even on the days I did not feel well. My first aim was to get back to being a month ahead in my posting. And as I write this I can say I achieved that. Now I am moving along so that I am 6 weeks ahead. That way our overseas travels will not influence my posting. Today’s inspiration ♥ Recipe For Green Olive Tapenade ♥ can be found on Lavender and Lime Click To Tweet I also decided to not spend more time than that on my computer, and so I wrote long lists of things to do when I got back to work. On Monday the 7th of January I emptied my bag of the pages of things to attend to, the books I had read during the break and all the other work related paraphernalia. For 2 days my desk looked like a bomb had landed. And somehow the papers seemed to have made babies and the pile got worse, not better. But within 2 days I had managed to make neater piles and cleared all the important stuff. The plan is that I will carry on with a post a day, even on the weekends if I can manage it! How often do you post a blog and do you schedule yours in advance? Click on the links for conversions and notes. Green Olive Tapenade   Save Print This keeps so well so make double! All Rights Reserved: an original recipe from Lavender and Lime Ingredients 10 capers 2 anchovy fillets 20 green olives, depipped 1 garlic clove 1 stalk fresh rosemary, leaves picked Salt and freshly ground black pepper to season 30mls olive oil Method Place all of the ingredients into a blender and pulse until finely chopped Adjust the seasoning and serve 3.5.3251   Inspiration published on Lavender and Lime February 11: 2016 – Asparagus Soup With Poached Egg 2015 –  Wagon Trail At Anura 2013 – Seed And Oat Daily Loaf 2012 – Friday’s Food Quiz Number 9 2011 – Brioche Top of Page Rate this item:1.002.003.004.005.00Submit Rating No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related