With pantry items and a couple of fresh touches, you can have a lovely appetizer in minutes!
I love an appetizer you know you can throw together at the last minute, and even better if you can make it a day ahead of time. I can’t remember a party where I didn’t have a bowl of tapenade waiting for guests, usually served with crusty grilled bread.
A twist we all loved!
A couple of Thanksgivings ago, our daughter hosted the holiday and her version was to use equal parts artichoke hearts and olives to lighten it up a bit. We’ve always used the classic olives and anchovies with capers and a few herbs. The addition of the artichokes was great. Everyone loved it! So our old standby has changed to include the artichokes, and everyone is happy.
This is still a forgiving dish. If you only have one type of olive, use just one. If you don’t like capers, omit them. The anchovies are expendable if you have a vegetarian in your midst, but otherwise I recommend using them. You can add favored herbs or oils if you like, sun-dried tomatoes, roasted tomatoes, pine nuts, or even figs!
Make it your way!
If you cannot find the marinated artichoke hearts, use canned and add more olive oil and some herbs of choice: thyme, rosemary, chervil, etc.
This appetizer is quite salty and so full of flavor, a little always goes a long ways! You can use it as a dip, or let it spread its wings and become a topping for proteins, pasta, vegetables, or breads.
Amie’s Olive and Artichoke Tapenade
- 1 jar marinated artichoke hearts
- 6 ounces kalamata olives
- 4 ounces green olives with pimentos
- 3 cloves garlic, chopped
- 2 tbsp. capers, plus some to garnish
- 2 anchovies, optional but recommended
- 2 tbsp. fruity olive oil, or probably more
- 1 tbsp. lemon juice
- 2 tbsp. chopped parsley, plus garnish
You can make this very well pureed, or coarse in texture, it’s up to you. You can use a food processor, or a very sharp knife. Food processor is much easier.
Place everything in the food processor and pulse until you have your desired consistency. Place in your serving dish, sprinkle on a few more capers and some minced parsley, and drizzle with a bit more olive oil.
Serve with slices of grilled or toasted baguette, crackers, or vegetables.
Our family’s absolute favorite appetizer June Cleaver Toasts! You won’t want to miss this one!
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