This is the first time I have repeated a recipe (see Kalamata Olive Tapenade and Osteria Mozza), but I want to talk about another interesting aspect of blogging that I find really fascinating and frequently amusing. My content management system is Wordpress and every day on my dashboard it tells me what search engine terms people used to find my blog. 99% of the queries come through Google, a few Yahoo and very infrequently Bing. The most queried item on my blog is kalamata olive tapenade, and I can’t believe how many ways people can arrange words to say that. For instance:
mozza restaurant crostini recipe
kalamata olive tapenade recipe
recipe for kalamata olive appetizers
mario black olive tapenade recipe
mario olive tapenade
“tapenade recipe” campanile
crostini mozza restaurant recipe
If you google best kalamata olive tapenade recipe, my post, named above, is the first one out of 37,600 results. This really amazes me and I want to thank Google for this honor.
So people have searched for kalamata olive tapenade, but they’re still deciding to make it or not:
is olive tapenade good for you
one tablespoon of tapenade – I’m not sure if they want to make 1 TBSP or they only have 1 TBSP left and want to find a recipe that uses that small amount.
picture of live tapenade – is that opposed to dead tapenade? Or a typo
what to do with Kalamata olive tapenade – I hope they printed out my recipe.
So now people have printed out the recipe and made the tapenade, but they have questions, such as:
what do you eat with tapenade
kalamata olive spread, how to eat
do you refrigerate Kalamata olives
And finally they have put their leftovers in the frig and:
how long does tapenade last
how long does olive tapenade keep
when is kalamata tapenade bad
what do Kalamata olives look like when they go bad
By now I have figured out that Google sends every query regarding kalamata olives to my website , because someone looking for a Kalamata olives tour was directed here.
Since I’m writing about search engine terms that brought people to my blog, here are some that have made me smile:
2 day photography workshops are way too much money
too much mint in my cucumber soup
I went to some 1 day workshop for that
Why isn’t my red pepper turning red
1 slice of beet root and 2 stems of asparagus
I attend cooking class because
big bowl of potato salad recipes
I have shrimp, chicken and veggie
potato salad with goats
gooey cheese food
the use of chili to feed goats
Have you had some interesting search engine terms that directed people to your blog?
Kalamata Olive Tapenade Crostini
Makes about 1 cup
1 1/4 cup black Kalamata olives with pits, yielding 1 packed cup of olive meat
¼ cup extra-virgin olive oil
2-3 teaspoons lemon juice
1 teaspoon lemon zest from 1 lemon
1-2 garlic cloves, pressed
4 large leaves basil, minced (1 tablespoon)
¼ teaspoon ground black pepper
½ teaspoon orange zest (optional)
whole milk ricotta cheese
sour dough baguette, preferably La Brea Bakery
1. Remove pits from olives.
2. Place all ingredients in a mini food processor and process until a paste is formed.
3. Transfer to a clean container and refrigerate until needed. Will keep three to four weeks.
4. Slice the baguette diagonally into ¼-inch slices.
5. Top each slice with about 1 tablespoon of ricotta, making a small depression in the middle in which to place the tapenade.
6. Scoop about a tablespoon of tapenade on the blade of a knife. Push the mixture down the knife with a finger to form a ball shape and place it in the depression. Top with basil.