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We had the 2021-2022 season’s last MLSNext game in Temecula, California yesterday so after the game ended, we ventured back to one of our favorite places to go whenever we are in the area: Downtown Temecula!
We love eating at Mad Madeleine’s Grill, checking out Old Town Sweet shop, Temecula Valley Cheese company, the antique stores that dot the street, the Lavender Company, and the Temecula Olive Oil Company.
There are numerous other bars and drinking spots that line the main street, wine tasting booths and local breweries, so there’s something for basically everyone.
Yesterday, I saw a small jar of Green olive and almond tapenade at the Olive oil store and it got me curious as I had been preparing and devouring a lot of charcuterie boards quite often lately.
I was going to buy a few items but the lines were just too long, and I think they were rearranging the store as a few employees were by the entrance and talking about where to put the ladder…which was at the time smack in the middle if the store…🤷♀️
So I made a mental note of it and somehow just never forgot about it.
Everything fell into place this morning as I went to the grocery store and somehow passed by the olives! Got a can of green olives and hoped it’s all I will need. Will have to improvise otherwise!
I made it quite thick and “scoopable”, but feel free to thin it out with more olive oil if you prefer a thinner consistency.
Serve with crackers, bread, veggies, or thin out with more olive oil to use to top pasta, pork chops, mushrooms…use your imagination! I bake bread regularly and I think I can roll the dough up with some of this spread in between for a delicious olive tepenade loaf!
- 1/4 cup toasted almonds
- 1 (6 oz.) can Green Ripe olives, drained
- 1/4 cup chopped celery stalks
- 1 tablespoon chopped fresh flat-leaf parsley
- 1-2 cloves garlic, smashed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/4 tsp freshly ground pepper
- 1/2 teaspoon smoked sea salt
- 2 – 4 tablespoons extra virgin olive oil
1. In the bowl of a small food processor, finely chop the almonds. I used my kitchen aid 3.5 cup food processor and it worked perfectly with the amount of ingredients.
2. Add the rest of the ingredients except the olive oil.
3. Process until finely chopped and throughly blended.
4. Pour in enough olive oil to loosen up the mixture and pulse for a couple of seconds more.
4. Transfer to a serving bowl or a jar with a lid if serving later.
5. Serve at room temperature. Enjoy!!
Draft originally written 05/22/2022.