VIDEO: Mary’s Kalamata Tapenade

(Joaquin knows when to hold ’em)
Need a simple satisfying appetizer for your holiday soiree?  If you enjoy the deep flavor of kalamata olives, you will savor this traditional Provencal dish.  It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread.  A total flavor burst  served with White Bean and Kale Minestrone or Rosemary Red Soup.  Printable recipe – click here.

Cookus Interruptus is devoted to educating viewers about how to cook fresh local organic whole foods via 100+ short humorous videos.  Visit cookusinterruptus.com  to find printable recipes, menu ideas, nutrition nerdy blog, fun give-aways and sparkling conversation led by Cynthia Lair, author of Feeding the Whole Family and Culinary Director at Bastyr University.