Black & Kalamata Olive Spread

The days are getting shorter, both in regards to hours of sunlight and total hours in general. Or rather, it seems that way, because I could use a few more hours in the day, at least for a while (I don't want to be greedy). We're packing up to move to a new place, a place I like to refer to as "the castle", but I'll tell you more about that later. We're also getting ready to fly to Arkansas for the wedding of our friends Ryan and Jennica. Then I have a business trip. And then Ryan & Jennica's Los Angeles wedding reception. But tomorrow, my mom arrives for a quick weekend visit, and I'm really happy about that because I could really use some Mom Time. I just hope she doesn't mind all the boxes or the fact that I've taken a hiatus from cleaning. 

I also hope she likes this olive spread, because there's going to be a lot of it around this weekend. I made it this past Sunday for book club (A Tale of Two Cities = A Tale of An Olive Spread with Two Kinds of Olives in it...see, I'm no good at this) and have been eating it with just about everything since then. With omelettes, in particular. Good heavens, is this spread good with omelettes.

Black & Kalamata Olive Spread

From the Tassajara Cookbook: Lunches, Picnics & Appetizers, by Karla Oliveira

The cook book mentions that this spread is strong and robust, which it is, and that a small amount goes a long way, which it does, but that doesn't stop me from eating it by the spoon full.

1 cup black olives, pitted

2 cups kalamata olives, pitted

1/3 cup capers, rinsed

1 tablespoon garlic, minced

1 teaspoon dried basil

1/4 cup fresh parsley (I substituted dried, a bit less than 1/4 cup)

Blend all ingredients together in a food processor until smooth.