Appetizers, who doesn’t love them? It’s like the first impression, the signal that a great meal or not-so-great meal is coming. It is, therefore, imperative that you carefully plan this part of the meal as well. This is why I often serve terrific green or black olive tapenade.
I don’t know if you are anything like me, but I find that appetizers often take more energy and effort than the meal itself. I have, therefore, been on a quest to find appetizers that are fabulous but do not take significant time or energy to make. Today, I will show you how to make one of these recipes. It is one of my favorite appetizers. It is super easy to make, and yet so tasty it will impress the most critical guest.
If you have never had terrific green or black Olive Tapenade before, you have been missing out. It is a delicious spread that can be served with crostini, French bread, or crackers.
This particular recipe was developed for a friend’s wedding, and though we made what seemed like a lot, it disappeared within a few minutes. We learned that we should have made a lot more, so keep this in mind as you prepare this dish. It is a terrific appetizer, and you will need a lot of it.
Another very good thing about terrific green or black Olive Tapenade is that is can be made ahead of time without sacrificing any of the taste or look. I usually make it a day or two in advance, put it in an airtight container, and leave it in the fridge until it is time to use. When I know that I will be short on time, I even put it right in the serving dish so that it is ready to go from the fridge to the table at a moment’s notice.
You can make Olive Tapenade with all sorts of olives, but I prefer the mild green olives. There is something about the look and flavor that just work for this dish.
This is an amazing appetizer.
If you are looking for more appetizers:
- Cranberry Pomegranate Crostini
- Easy Festive Christmas Tree Puff Pastry
- Mushroom Crostini
- Artichoke Spinach Dip
Terrific Green or Black Olive Tapenade
- 1 can of green or black olives (6 oz. drained)
- 1/2 cup almonds (presoaked)
- 1 garlic clove
- 2 tablespoons capers (Goya brand preferred)
- 1/2 cup chopped parsley
- 2 tablespoons sun-dried tomatoes (optional)
- 1 teaspoon Braggs Aminos
- 2 tablespoons olive oil
Soak almonds in water for a few hours. Drain.
In a food processor add olives, almonds, and parsley. Pulse. Scrap down the sides. Then add garlic, capers, sun-dried tomatoes and Braggs. Pulse to make a paste. While food processor is running, slowly add oil. Blend until smooth.
Garnish with olives, parsley, and olive oil.
Serve on crostini, toasted bread, crackers, or veggies.