Tasty Tapenade

Driving back from Main Range on Easter weekend, Jon and I stopped at a farmer's market in some small town in the back of beyond. After strolling around a bit, we found a olive vendor that made everything under the sun from olives. Jon loves his olives and now our cupboards are stocked full of olive pastes, tapenade, stuffed olives and olive oil.



So, what's a girl to do with gallons of tapenade? I was flicking through an old copy of the The Notebook (very similar to Real Simple in the US) and found a great recipe for a tomato and tapenade galette. It's a take on a French dish with a puffed pastry base topped with layers of tapenade, feta cheese, tomatoes and oregano.

It was a hit with Jon; it was one of the few things that he gushed over and inhaled. I'm still not sold on olives, but I think with the stockhold we have in the house I am going to have to learn to love them.