Tapenade is French for chopped olives and capers and anchovies in olive oil. Of course, today, we carry that a lot further. I mean, if it’s worth doing at all, it’s worth overdoing. So this jar of Green Olive Tapenade and Dip has chopped olives, tomatoes, bell peppers, carrots, onions, mustard, and assorted chemicals (some of which appear ahead of the edibles on the list). No anchovies. But even without the anchovies, it’s worth a try for breakfast.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of beef broth, one fat dinner teaspoon of tapenade. No salt, because the tapenade gives you 220mg. Cook for 10 minutes or so, depending on the exact style of oats. Add the tapenade at the beginning, and the potato when you take it off the stove.
Results: Very…tapenadoise. The green olives came through superbly, overwhelming the oats and broth and potatoes. Exciting, if you like that sort of thing. I think it’s an acquired taste, and have listed it as an experiment that doesn’t have to be repeated.