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October 31, 2019
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:
SaltyGarlickyTangyPacked with flavorQuickSimple+ Delicious
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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February 14, 2020
December 24, 2019
We made it. It’s December 24. Before we break out our January resolution pants, though, we’ve got some healthy and quick holiday cookies to squeeze in.
PSA: making linzer cookies isn't easy. They look and are extra. The shapes. The sandwich technique. The perfect dusting of powdered sugar. Who has time for that when you still need to decorate your Christmas tree which you haven’t bought yet, cook a five course Christmas dinner, wrap your Christmas presents that Amazon delivery guy should deliver today (fingers crossed) and keep your sanity while handling all this Christmas jazz.
December 23, 2019
We can’t believe it’s already time for the December playlist. Scratch that, we can’t believe that Christmas is happening tomorrow! It’s absolutely insane how fast the month — and year — has flown. Are you last minute Xmas cooking? Got all your last minute holiday shopping done? Like with last month’s playlist, here’s hoping this last minute mix of tunes will be a good one to have on in the background as you navigate the days ahead. We’ve included several low key songs this month (perfect for curling up with some cocoa by the fire), as well as plenty of upbeat tracks that’ll energize you to finish that last bit of gift wrapping and cookie making. And, no Christmas carols! (we hate to admit it, but we maxed out on them about a week after Thanksgiving. Total bah humbug, we know.)
We don't put junk in our snacks and we don't send it either.
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