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Happy Halloween! If you're throwing a Halloween party, you have to serve more than candy and alcohol. We made this olive tapenade the other evening and honestly we could NOT stop eating it. Those little crunchy pieces of toasted rice cakes topped with ample quantities of olive goodness were going down like gangbusters.
It’s just so deliciously salty and olive-y. Yum! If you’re also a big fan of olives then you will find this just as heavenly as we did.
Small issue, you likely won’t be able to stop eating it until it’s finished! So it’s perfect to serve as an appetizer when you have guests. That way you won’t be tempted to just eat the whole lot yourself (though really, that’s totally fine to do too!).
You will love this delicious olive tapenade recipe!
It is:
〰 Salty
〰 Garlicky
〰 Tangy
〰 Packed with flavor
〰 Quick
〰 Simple
〰 Delicious
INGREDIENTS
PREPARATION
DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
GOT LEFTOVERS? Keep them stored in a sealed container in the fridge and it will stay fresh for up to 2 weeks. It would be a miracle if you managed to keep it that long though! It’s way too delicious.
PRO TIP 1: Even if your olives are bought already pitted, just check them first as sometimes a pit might have snuck in and that can cause havoc on your food processor blades, not to mention messing with the texture of your tapenade.
PRO TIP 2: Adding a tiny bit (just 1 teaspoon) of maple syrup balances the sour taste from the olives and lemon juice. If you prefer it sourer, you can leave the maple syrup out. Or add it in later if needed, after taste testing.
PRO TIP 3: A food processor is the best way to make this tapenade. We’ve tried a blender and it gets stuck and won’t spin as easily as a food processor. It could be possible, but it’s going to require more effort.
PRO TIP 4: Feel free to experiment with different types of olives. If you have an olive bar at your nearby supermarket, you can get creative. Just be sure to pit the olives before adding to the food processor.
PRO TIP 5: The key to making a really good tapenade lies in the care you take while completing the last 5% of the job: chopping a heap of parsley by hand. If you rely on the food processor to chop all of the parsley, your finished tapenade will still taste delicious, but it will lack variety in color, and we find those pops of green punctuating the dark purée to be so visually appealing and, in turn, appetizing. Stirring in the olive oil by hand, too, as opposed to while the food processor blade is whirring, also prevents the texture from turning to mush.
Tapenade is a very versatile condiment. Here are 13 creative ways you can use it:
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