Olive Tapenade

This week was a wonderful week of firsts of the season.  I slept with my windows open for the first time this year, I went to class without pants or a jacket for the first time this year (I was wearing a skirt!), and I saw the sun for the first time this year!  Ok I'm kind of kidding about that last one, but I miss the sun right now, it's cold and grey again. 

So I have some good news and some bad news.  I usually do bad news first to get it out of the way.  I've taken dairy out of my diet for the last week (I'm going for 3-4) because I think it makes me break out.  My skin is clearing up!  Clearer skin (not perfect yet...) isn't necessarily a bad thing, but at the cost of my cheese?  That's a tough one.  Ready for the good news?  I have a new mini Cuisinart (it's freaking adorable...I'm in love) and I'm 2/3rds of the way done with my prelims!

I broke in my new mini Cuisinart yesterday making this tapenade.  I paired the tapenade with carrots, sweet peppers, and Two Moms in the Raw Sea Crackers (you basically can't go wrong with their stuff fyi...check them out...like their truffles!).  Each of them made for a completely different snack, but all delicious.  My favorite was the sweet pepper, it added a nice contrast to the tapenade.  I didn't put the sea crackers in the picture because the crackers and the tapenade look exactly the same, it's craziness. 

On that note, I keep meaning to take pictures with my actual camera but Google just makes it so gosh darn easy!  I take the picture with my phone, and by the time I go to write the post it's already been uploaded to my account and it's sitting here waiting on my blog.  Why would I want to bother uploading pictures to the computer and then transferring them to the blog?  So I'll keep taking pics with my phone.



Ingredients

• 1/2 c Kalamata Olives (get them pitted life will me easier)
• 1/2 c Green Olives (mine were stuffed with garlic)
• 1 Tbl Capers (I didn't realize until after I got home that the capers were the same brand as the olives, it amused me)
• 1/2 Lemon Juice
• Salt
• 1/3 c Curly Parsley
• Garlic and lots of it, if your olives aren't already stuffed with it

Directions

1. Put the parsley and garlic into your handy-dandy fabulous food processor
2. Process
3. Add everything else
4. Process again
5. Eat (pray, love?)

Edit: Also delicious on chicken!