Tuesday, February 8, 2011

Tartine Tuesday: Blood Orange and Green Olive Tapenade Tartines

I see you, spring... you're right there, around the corner. Now if you would just come out and play...

Blood Oranges

I can't remember when I last saw the sun. Thankfully, yesterday changed all that. It was the most beautiful day I'd seen for some months now, and it came just in time. I was starting to go a little nuts... as Quentin will attest... with cabin fever ever so annoyingly turning my brain into mush. Without a cloud in the sky, and a cheerful 50-something degrees (Fahrenheit), I giddily jumped around the apartment pulling on my jeans as fast as I could and shuffling through the top shelf of my closet to try and find my long lost sunglasses. 

Jardin des Tuileries

I hopped on the Metro and made my way to Le Jardin des Tuileries. It's usually crowded with tourists, especially on a clear and sunny day, but if you know where to look, you can find a perfectly calm, sunny spot to call your own.

Jardin des Tuileries

Jardin des Tuileries

Flashbacks to Landis Green in the summer time with coleslaw dogs and splashing around in Legacy Fountain came rushing back as I soaked up the sun.

It felt so good. I sat there all afternoon, doing absolutely nothing... and it was completely worth it. It's funny how much happier you feel after a day of simply sitting in the sun. Once the sun started to dip behind the Parisian skyline, I did a little shopping (but of course) and made my way back home.

Continuing to doctor myself out of this winter funk, I concocted an ever so bright and flavorful tartine that seriously tastes like summer. Blood oranges, a smaller, sweeter variety of the orange are currently in season, and pairing their sunniness with briny green olive tapenade was just the kick I needed to brighten up my Tuesday.
Blood Orange and Green Olive Tapenade Tartines

Blood Orange and Green Olive Tapenade Tartines

4 blood oranges
1 cup pitted green olives
1 tablespoon drained capers
1 clove of garlic
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
6-8 large crackers, such as Wasa Whole Grain Crispbreads

*I did this the hard way, and hand-made the tapenade. To make this a little quicker, you can put the tapenade ingredients into a food processor and blend until you reach the desired consistency.

Cut blood oranges cross-wise in about 1/4 inch slices, and then with a paring knife, trim the peel away from the flesh. You can also peel the oranges first and then cut them crosswise, but I feel the first way gives you more stability and less of a chance to waste the delicious fruit.

Blood Oranges

Chop together the green olives, garlic, capers, and parsley until very finely minced. Place into a bowl and add lemon juice and olive oil. Stir to combine.

Blood Orange and Green Olive Tapenade 

Spread tapenade onto each cracker and top with slices of blood orange. Serves 3-4.


  1. I love Jardin des Tuileries!! I would sit there and do nothing for hours EVERY DAY! Fabulous looking tartine, girl!!

  2. a very sunny tartine for those cold and grey winter days! btw i've just nominated you for the stylish blogger award on my blog. do stop by and hope you'll accept!

  3. I just bought blood oranges today, and have tapenade......done!

  4. I am making these! Your pictures are great and the recipe seems so simple!