Garlicky Tapenade

I call this Garlicky Tapenade instead of Olive, because it's a bit on the hot side.  The last time I had tapenade I didn't like it, it was a bit too sour.  It was store bought and I couldn't remember the brand.  This recipe came about because I had some olives hanging out in the fridge, no one liked them, since they tasted a little too peppery, so I thought if they were blended with something else, they may taste better.  And voila! They do.  But I may be partial since I LOVE garlic.

3 cloves garlic, peeled
1 cup pitted olives (I used a mixture of black and green olives)
2 tbsp capers
2 tbsp lemon juice
2 tbsp olive oil

Place the garlic cloves into a blender or food processor; pulse to mince. 
Add the olives, capers, lemon juice, and olive oil.
Blend until everything is finely chopped. 
Season to taste with salt and pepper.

This recipe makes about 1 cup. 

Grab some crusty bread and crackers and spread away. 
Stay hungry my friend!

Salmon and Olive Vinegrette

A big chunk of salmon is the perfect way to experiment with a new recipe.  That and a pile of olive that you don't know what to do with.  The colour of the paste was a bit odd, but the taste was tangy perfect!

1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted olives
1/4 tsp cayenne pepper
2 cloves garlic, chopped
1 tbps Dijon mustard
Salt and pepper
Salmon fillets

Preheat oven to 350 degrees F.

Combine the olive oil, vinegar, olives, cayenne pepper, garlic, and mustard in a blender until smooth. Season with salt and black pepper.

Place salmon in a baking dish and coat salmon with the pasty mixture. 
Let marinate for 15 minutes.
Remove from marinade and place on a baking sheet and cook for 20 minutes or until fish is flaky.

Stay Hungry my friend!