Olives are one of the very few foods that I don't care for at all. Perhaps I should amend that: I don't like the jar version. I've never tried fresh olives and olive tapenade is somewhat more palatable.

Olive tapenade is mix of several types of olives in olive oil. It is usually eaten as a hors d'oeuvre spread on bread. The use as a condiment - like in this recipe - is less common. This specific tapenade (Sam's choice) is made with chopped olives, not blended it into a paste as is more common. 

vegetable stew with olives


I don't normally eat olives. Yet this stew came out quite well. The olive taste was most certainly noticeable, yet blended in well with the other flavors without overpowering the other vegetables.


This is what you need for 3-4 servings:

  • olive oil
  • a few tbsp. of olive tapenade
  • 1/2 onion, chopped small
  • 2 chayotes, cut in eighths
  • green beans
  • 1/4 of a small red cabbage, shredded
  •  a few tomatoes, whole or sliced
  • some potatoes, quartered
  • S&P
Pic1: vegetable stew with olives



Pic2: olive tapenade
Pic3: vegetable stew, pork roast
Pic4: served


b. scrambled eggs with olives


I don’t like green eggs and ham.

I don't like olives either, never have; but for some reason I don't mind this olive tapenade in my eggs. Maybe I’d like green eggs and ham too?


Pic1: olive tapenade
Pic2: olive tapenade egg scramble



This is what you need for each serving:

  • 2 eggs
  • 1-2 tsp. olive tapenade
  • 1 plum tomato, diced
  • S&P


  • Beat all ingredients into the eggs in a dish.
  • Add S&P, seasoning to taste.
  • Preheat pan coated with olive oil,
  • To get a creamy omelet,
    • Cook over low heat and stir constantly.
      This prevents the egg white from coagulating in large pieces.
  • If you like your omelet dry,
    • Use higher heat and only stir occasionally.
  • Enjoy.