Black Olive Tapenade Pull Apart Bread


I made this recipe a few months ago, and it has taken me forever to finally type the recipe.  I love tapenade and making it at home is so easy. It tastes so much better since you can adjust it to your liking.  Last year, I made some savory olive tapenade biscotti which I loved. It’s a tasty variation of the usually sweet cookie. You can check the recipe by clicking here.


Since tapenade goes so well on bread, might just as well incorporate it in a recipe right? The smell coming out of my oven was divine, it made me so hungry. My hubby and I ended up having the whole thing for dinner. Bread freshly out of the oven is just so good.

This recipe fits in a 19cm bundt pan but you can double it to make a bigger batch.


For the bread:

3 cups of all-purpose flour

1 package of dry yeast (7gr)

¼ cup of warm water

1 tablespoon of sugar

½ teaspoon of salt

3 tablespoons of butter, melted

1/3 cup of milk

2 eggs

For the tapenade:

1 cup of black olives (I used Kalamata), pitted

1 teaspoon of Dijon mustard

1 tablespoon of lime juice

1 clove of garlic, peeled

1 teaspoon of capers

3 anchovy filets

¼ cup of almonds, chopped

10 sprigs of fresh thyme, leaves only

¼ cup of extra virgin olive oil

Black pepper


Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes.  Then add the rest of the ingredients. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl and shape it into a ball. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

While the dough is rising, start making the tapenade. Just place all of the ingredients in a food processor and pulse until it becomes a paste. Transfer it to a bowl, cover it with plastic film and keep it in the fridge until ready to use.

Grease a bundt pan with some vegetable oil and lightly flour your working area. Divide the dough into 4 equal pieces. Roll one piece into a rectangle of about 34x24cm. Slice off the edges to make it an even rectangle. Spread evenly ¼ of the tapenade. Then using a pizza cutter, cut the dough into four slices lengthwise. Then cut each long slice into 6 squares. Then stack the squares on top of each other and place it in the greased bundt pan. Repeat for the remaining dough.


Once all the dough has been arranged in the bundt pan, cover it with plastic film and let it rise for 1 hour in a warm place. About 10 to 15 minutes before the hour is up, start preheating your oven to 180C/350F.

Once the dough has risen for the second time, bake it for 25 to 30 minutes or until golden on the top.

It is best when eaten fresh out of the oven. I could hardly resist waiting to take pictures of it!

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Olive Rice with Balsamic Pork Chops, Apples & Shallots



Yesterday was such a beautiful day. The first day that, for me, actually felt like spring. It was sunny and warm, so we decided to go for a bike ride to a nearby forest.  It is a nice escape from the city and now that all the wild flowers are popping up, it is beautiful to see. I recently found out that there is an area in that forest where you can see Scottish Highland cows and there was a calf that was just born. So I was very excited to go see them.  We were not able to see the calf but there was one cow just chilling by the side of the bike path, apart from the rest. It was nice to see it up close. All the people passing by were stopping to take pictures of it, myself included.




After about 4 hours of biking, we arrived home starving.  This dish was a perfect finish of the day, comforting, filling and ready in about 35 minutes. Olive rice is something I used to eat during Christmas growing up. I actually don’t remember eating it at any another time. It is the side dish that was always present at our Christmas table. We would eat it with either roasted pork of turkey and apple sauce among other things. Nowadays it is not just a Christmas side dish for me anymore. I crave it more often. It evokes nice memories. Sometimes I like to eat with some store bought rotisserie chicken and apple sauce. But this time I made it with some pork chops with apples and shallots. The combination is just great together. This recipe serves 3.


For the olive rice:

1 tablespoon of vegetable oil

2 cups of rice

300gr Kalamata olives, pitted

1 clove of garlic, minced

4 cups of boiling water

½ teaspoon of salt

For the caramelized apples and shallots:

2 apples, peeled and diced

1 tablespoon of butter

1 tablespoon of sugar

5 shallots, sliced in half

1 bay leaf

4 sprigs of thyme

3 tablespoons of balsamic vinegar

A good pinch of salt


Pinch of paprika powder

Pinch of cayenne

1 cup of water

For the pork chops:

3 pork chops

3 tablespoons of olive oil

3 tablespoons of honey

3 tablespoons of balsamic vinegar




Place the olives in the food processor. Add 3 tablespoons of water and pulse until you get a paste.

Over medium heat, add 1 tablespoon of vegetable oil to a medium pot. Add the garlic, rice and cook for 1 minute while stirring. You want the garlic to be fragrant and the rice to become translucent.

Then add the olive paste, salt and boiling water. Give it a good stir, cover it with a lid and let it cook on low heat for 18 minutes. About half way through, give it another stir so the olive paste doesn’t burn at the bottom. After the 18 minutes are up, turn off the heat and let it sit covered for about 5 minutes.

To make the caramelized apples and shallots, place the butter in a medium pan over medium heat. Once the butter has melted, add the apples and the shallots. Cook for about 3 minutes and then add the remaining ingredients. Let it cook for about 20 minutes on medium-low heat until most of the liquid is absorbed.

To make the pork chops, first salt and pepper them.  Then pour the olive oil into a large pan, over medium-high heat. Place the pork chops in the hot pan and brown both sides. Once they are browned, pour the balsamic vinegar and honey over them. Finish cooking the chops for about 2 minutes on each side, until they are completely cooked through and the sauce has caramelized. The total time will depend on the thickness of your chops.

To plate up, serve the rice first, then place the pork chop and finish with some of the apples and shallots.

Olive Tapenade Biscotti


I am a big fan of olives; I think I could pretty much snack on them every day.  I thought of making savory biscotti by adding to it some black olive tapenade and fresh thyme. The tapenade gives it a nice marbled effect as well. They are really nice to eat by themselves or you can use it as a crostini and accompany it with some cheese, or any other topping that you may like. This recipe makes one log, about 26 pieces of biscotti.


Ingredients for the tapenade:

1 cup of black olives (I used Kalamata)

1 teaspoon of Dijon mustard

1 tablespoon of lime juice

1 clove of garlic, peeled

1 teaspoon of capers

3 anchovy filets

¼ cup of almonds, chopped

5 sprigs of thyme

¼ cup of extra virgin olive oil

Black pepper

Ingredients for the biscotti:

2 cups of all-purpose flour

1 teaspoon of baking powder

½ teaspoon of salt

Pinch of sugar

85gr of butter, room temperature

2 eggs

½ cup of milk

8 sprigs of thyme

1/3 cup of the tapenade previously made


First make the tapenade. Just put all of the ingredients in a food processor and pulse until it becomes a paste.

To make the biscotti, first preheat the oven to 180C/350F.

In a large bowl, whisk the butter, then add the eggs and milk.

Slowly add the flour, baking powder, salt, sugar and mix well. Finally add the thyme leaves and 1/3 of a cup of the tapenade. Mix well.


Place the dough in a floured surface and form a log. Place the log in a baking sheet lined with parchment paper.  The dough is quite soft so you will have to re-shape it a bit once it’s on the baking sheet.


Bake for 30 minutes. Then allow to cool down for about 15 minutes.

Lower the temperature of the oven to 150C/300F.

Transfer the log to a cutting board.  Using a bread knife; cut it into slices of about 1 cm thick.


Place the slices on a baking sheet lined with parchment paper and bake for another 30 minutes.

After the timer is up, turn the biscotti and bake for an additional 10 minutes. Allow to cool before serving.  Once cooled, keep in an airtight container.