Learn more about Jennifer Iserloh at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
Last Saturday morning, after coffee, and in search of inspiration, I opened the cabinets where I store odds and ends from second-hand stores and little shops I've encountered on my travels. A smooth wooden olive spoon from California caught my eye. I admired its delicate handle, topped with a round perforated scoop to lift olives from their brining liquid.Olives, a staple of ancient Greece cuisine, are tasty eaten on their own but they can also be a healthy and delicious way to add flavor to old American standbys like sandwiches and pasta. I love olive spread or tapenade since it's flavorful and full of nutritional benefits like iron and Vitamin E. You won't find those in mayo or ketchup. I make this tapenade with extra virgin olive oil since nothing can beat the fruity, rich taste that comes from the first cold press of the fruit of the olive tree. "Light" olive oils go through additional processing, such as filtering and refining, and tend to be lighter in flavor, but it still has the same fat content and calories -- 14 grams per tablespoon at 120 calories -- as extra virgin.
Get Jennifer's Orange Olive Tapenade recipe after the jump.
I often feature celebirty recipes here, and most of them I get from Frank DeCaro's very cool site. It's always interesting to see not what celebs eat, but what they actually take the time to make themselves. I think it would be great to see Joan Collins making grilled cheese sandwiches, for example.
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