Ready or not, holiday party season is upon us. And while I might like to think I have all the time in the world to prep something fabulous to share at one of those parties, more often than not I'm running around trying to check 1000 things off my list and have about 20 minutes to whip something together before heading out to the event.
That's when a simple appetizer like this olive tapenade comes in handy. Nearly all the ingredients are shelf-stable, meaning you can whip this up at a moment's notice. (Because we always have a well-stocked pantry, right?) A dash of herbes de Provence pairs quite nicely with the sun-ripened olives; if you happen to be even better prepared than me, a tablespoon or two of fresh herbs (basil, thyme, parsley) would be just as lovely. Slice up a baguette to make crostini (or just open up a box of crackers), and you've got a tasty dish to share with hardly any effort. (But that last part can be our little secret.)
Olive Tapenade (printer-friendly version)
makes about 1 1/2 cups
1/2 pound pitted kalamata olives, rinsed
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
1 teaspoon herbes de Provence
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1. Add all of ingredients to the bowl of a food processor. Process to combine, scraping down the sides as necessary.
2. Spoon into a serving bowl and serve alongside crostini or crackers.
makes about 1 1/2 cups
1/2 pound pitted kalamata olives, rinsed
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
1 teaspoon herbes de Provence
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1. Add all of ingredients to the bowl of a food processor. Process to combine, scraping down the sides as necessary.
2. Spoon into a serving bowl and serve alongside crostini or crackers.
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