Mixing Bowl: Black Olive Tapenade | The Pajaronian | Watsonville, CA

Mixing Bowl: Black Olive Tapenade | The Pajaronian | Watsonville, CA

My first run-in with the olive came from my mom’s tamale pie.  It was the only time we ate them, and the metallic flavor and soft texture never seemed objectionable. It was a popular ’50s casserole thought to have come out of Texas. Although named after a very Mexican dish, it more closely resembled the common one-dish casserole mixtures from that time of hamburger, onion, tomato, and cheese.  Sloppy Joes and Hamburger Helper came from the same …