Green and Black Olive Tapenade: Guest Post by Bake Your Day

 

Hi folks. Well today is a special day indeed. The lovely Cassie from Bake You Day is visiting the asylum today. She brought the most flavourful dish with her. If you know Cassie then you know this is par for the course for her. Her food is always beautiful, bright, full of flavour and incredibly appealing. Every single thing she makes is spot on. From her Snickers Cheesecake to her Buffalo Chicken Pizza to her Spicy Black Bean Burgers to her Corn and Black Bean Salsa to her Tiramisu, she nails it every single time. I am a truly picky eater and I find myself saying “I’d make that” to every single recipe she posts. Cassie is incredibly sweet and  generous as well. She always has a kind word and she listens to what you have to say. People this genuine are rare, I feel absolutely blessed to know this gal. I hope you all fall in love with this girl and her blog like I have. Most of you probably already have. She was recently a Featured Member on Tasty Kitchen. That takes some serious talent folks, and Cassie has that in spades. Please welcome her to the asylum and make her feel at home.

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Hi Cravings of a Lunatic readers!  I am Cassie and I blog at Bake Your Day. I am shamelessly in love with food and the way it brings people together.  I have met many incredible people since blogging, including Kim.  She is one of the most gracious and funniest bloggers that I have met so when she asked me to post for her I was thrilled to jump on board.

I have a bit of an obsession with snack food.  I love snacks and I will happily eat a smaller meal just so that I can have a snack (and not feel guilty about it) later!

Olives happen to make a great snack and I have loved them ever since I can remember: straight out of the jar; on a pizza; sprinkled into pasta.  However you serve them to me, I will gobble them up.

How about on a chip or cracker?  I’m telling you, this is one of the best ways to eat olives.  What is a better snack than a dip?  You guessed it: a dip that is made out of olives.  Tapenade is something that I adore.  The best part – it comes together in minutes and even people who aren’t big fans of olives will love it.

I hope you enjoy!  Kim, thank you for having me on your blog!


Green and Black Olive Tapenade
Author:
Recipe type: Snack, Dip
Ingredients
  • 12 pitted green olives
  • 12 pitted black olives
  • 1 clove garlic
  • 2 tsp. capers, rinsed
  • 1 tsp. lemon juice
  • 2 Tbs. olive oil
Instructions
  1. Add the olives, garlic, capers, and lemon juice to food processor.
  2. Pulse 2-4 times until broken up.
  3. Drizzle in the olive oil and process until smooth and well blended.
  4. Note: If you don’t have a food processor, or don’t want to mess with it, you can finely chop the olives, garlic and capers and mix well with the olive oil.

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Thanks to Cassie for guesting for me today. I am both thrilled and honoured to have you here. Folks if you do not already follow this wonderful lady I’d like to have you stop by Bake Your Day to do so. You will not be sorry. She will consistently blow your mind with her brilliant recipes and stunning food. You can also follow Cassie on Twitter, Facebook, Pinterest, Stumble Upon and Google Plus. I follow her everywhere but I like to stalk her like that. Feel free to follow one or all, whatever fits your stalkerish needs.

Just a little F.Y.I. about my last Food Blog Forum Orlando Conference post. It will go up on Friday. I wanted to give it to you yesterday but there’s one little old picture that needs finalizing before I reveal it to you. Hope it’s worth the wait. It’s sure to inspire some smiles.

Toodles and smoochies! xx

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Comments

  1. says

    Kim, you are so incredibly sweet. I am humbled by your generous compliments! I’m so honored to be posting for you today, thank you so much for having me! xoxo

    • Kim Bee says

      You are so welcome Cassie. I meant every word of it. It’s been a total pleasure working with you. I know everyone is going to love this dip.It’s perfection on a cute little cracker.

    • Kim Bee says

      I can’t wait to share it with you. It may go up around dinner time. Hopefully the final tweaks go well.

  2. says

    Hi Kim, lovely post. I don’t know Cassie very well but anybody who makes an olive tapenade is a friend for life. Olives are always in my fridge. This would work great with the big green garlic stuffed olives. Thanks Kim for having Cassie over and Cassie thanks for this recipe. I love it.

    • Kim Bee says

      Lol Suzi, I feel that way too. You’ll love Cassie. She is a total sweetheart. And she cooks like a dream. Glad to have you pop by.

  3. says

    Cassie, you sound like a girl after my own heart. I have been having an ongoing love affair with olives since I can’t remember when. This tapenade would go well on my spoon.

  4. says

    Soooo perfect! Athough, I do not expect anything less from Cassie! Absolutely gorgeous and delicious! Well done Cassie! Great guest post Kim! xx

    P.s I just made a tapenade today too!!! Great minds think alike!? 😉

  5. says

    Hi Cassie and Kim! What a great guest post! Kim I agree with you….everything Cassie makes is just wonderful! I especially love her snacks. And Cassie….this tapenade is just beautiful. Better than anything I would ever buy! And Kim….I love the fresh, new, pretty look of your site! Thanks ladies….what a wonderful post!!!

    • Kim Bee says

      Thanks so much Anne. It will be even prettier in another month or so. I have more plans to personalize it some more. So happy to have you stop by.

  6. says

    You have the best guest posters, Kim! Cassie, this tapenade is just beautiful…I want to dig in with one of your crackers. I love snack foods, too…so much more fun than meals :)

  7. says

    I love Cassie’s blog, very excited to see her here! Beautiful photos, as always, Cassie! I’m not big on olives, but my husband is like you, he would eat them on any and everything. And of course, being in the M/E, olives are so easy to find. I totally have to make this for him. We always have tons of olives around and I never know what to do with them. Thanks for a great recipe!

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