I’m always looking for different appetizers to share with friends aboard Blue Sky. This recipe is simple enough to make ahead and keep on hand in a jar in the fridge for up to 10 days. It goes well on toasted baguette slices or crackers. Don’t expect it to last long, it is delicious.

1 (5 ounce) jar pitted black olives
1 (7 ounce) jar green pimento olives
2 ½ TBSP Olive Oil
1-2 cloves garlic, chopped
5/8 cup white onion, chopped
1 tsp capers
Ground black pepper (several shakes)

1 – Drain liquid from both olive containers
2 – Finely chop garlic and onion
3 – Put all ingredients into a food processor and pulse 5-10 times. You want little chunks, not mush.
4 – Refrigerate until ready to serve. Place on toasted baguette slices just before you serve so the bread doesn’t get too wet. Or allow guests to top their cracker of choice.


I started to feel frustrated with store bought crackers. They always seem to have too much fat or bad stuff in them and if they are ‘gluten free’, they are expensive. I did some research on line and found this recipe on the ohsheglows.com blog. I was busy making granola and had the oven hot, so mixed up a batch of these to pop in the oven when the granola was done. They were super easy to and delish with a little olive tapenade. I had to stop myself from eating the whole batch.

½ cup brown rice flour
¾ cup almond flour
2 TBSP nutritional yeast
¼ tsp garlic powder
½ tsp kosher salt (I only had sea salt, so used that)
½ tsp dried thyme
½ tsp dried rosemary
Scant ¼ tsp baking soda
2 TBSP sesame seeds
¼ cup water
½ tsp olive oil

-Preheat oven to 350 and prepare baking sheet with parchment paper (or use a silicone baking sheet)
-Mix together dried ingredients in a medium sized bowl
-Add water and olive oil and kneed/press together with hands until it forms a ball
-Place ball on parchment or mat and roll with a rolling pin until 1/8” thick. Sprinkle with salt if desired (I put some Himalayan salt on top and slightly pressed it into the dough so it wouldn’t fall off)
-Bake for 18-20 minutes or until slightly golden and crisp (mine got crisp more than golden)
-Let cool 10 minutes and store in an air tight container (or serve them at your next sundowner get together)


Hummus is a staple for us.  Love it as a dip with pita and all sorts of veggies.  It is something that can be made to your own taste. We like ours lemony, so we often add more lemon if it’s available. You can also substitute cilantro  for the parsley if you like.


2 cups home cooked chickpeas or 2 (15 oz)cans,  drained and rinsed
1-2 cloves garlic, minced
3-4 TBSP tahini
½ tsp cumin
½ tsp ground corriander
Juice of 2 lemons
1 cup chopped parsley
3-4 TBSP olive oil
Sea salt to taste
Dash of cayenne (optional, if you like a little more zip)
Paprika for garnish


  • In a food processor puree all ingredients until, smooth and creamy
  • The more olive oil you add, the creamier it will be
  • Top with paprika, chill in the refrigerator for 1 hour prior to serving to allow flavors to blend.