It all started with a large container of olives left over from a potluck party.
They were a mix of gorgeous green and Kalamata olives, and I wanted to do something more interesting with them than just eating them whole or throwing them in a salad.
I decided to make an olive spread or tapenade. I pitted the olives and dumped them in a food processor along with about two tablespoons of capers, juice from half a lemon, two garlic cloves, reconstituted sundried tomatoes, and 1/3 cup olive oil.
I pulsed everything together, gave it a taste and was pleased with the result until I realized that I now had a lot of olive tapenade–as in, “Oh my gosh, what am I going to do with all of this olive tapenade?!”