Artichoke-Olive Tapanade

Eileen at Ham Pie Sandwiches and her husband came through Portland this weekend, so of course we went out for dinner and drinks. It was a really awesome surprise on all accounts. She’s just as awesome in person, if not more so because she brought me a sack of lemons from her tree. I always accept bribes. Always. I clung to the bag for dear life throughout the evening. No one was stealing my lemons. No one.

We ended up eating at Grüner because everyone loves German food. Even if you think you don’t, you do. Trust me. If you went here, you’d find something you’d love. I hadn’t ever been to dinner there before, but I’ve loved lunch every time I’ve gone. Happy hour was kind of meh, but I’m not really a happy hour kind of person anyway. Because we took zero photos, as usual [the lighting was terrible, I swear], you can pretend you’re looking at a nice glass of gamay and their jägerschnitzel dish — breaded veal cutlets in a chanterelle and hedgehog mushroom cream sauce, mustard seed spätzle, and spiced red cabbage. De-freakin’-licious. It’s a good thing I had social obligations or I probably would have inhaled it in about three minutes.

Drinks were had next door at their bar, Kask. All I can say is Negroni Flip. Think Negroni creamsicle thanks to traditional Negroni ingredients + a whole egg. It was out of this world.

Seriously such a fun evening out.

In other news, I hope you enjoyed any hand egg festivities you took part in. I went to my parents’ house for their food, not for the football. I couldn’t have cared less. If you showed  empty handed, I highly suggest you keep these ingredients around for the impromptu appetizer to take somewhere or if you’re having people over. I took it to a friend’s house for dinner last weekend, and it was perfect for smothering on baguette or crackers. I used to leftovers on toast with a fried egg. Since the artichokes cut down on the saltiness of the olives, it’s not too overpowering. It’s subtle, but still rich and decadent.

Inspiration: The Smitten Kitchen


  • 1 garlic clove
  • 1 cup large green olives, pitted
  • 1 tablespoon capers, rinsed and drained
  • 15oz can of artichoke hearts, drained
  • 1/4 cup olive oil


Peel and smash the garlic clove. Toss everything into a food processor or blender, streaming the oil in at the end. Process until it’s all a nice uniform consistency. Serve immediately or store in the fridge until needed.