When I’m asked to bring an hors d’oeuvre to a gathering, I always have a momentary feeling of panic. When I entertain I usually don’t spend much time thinking about appetizers because I’m always focused on the main course or dessert, so I strive to keep my appetizers very easy and light.
Tapenade definitely falls into the easy appetizer category because you just toss everything into the food processor and pulse it a few times. It really is that simple. Traditional French tapenade is a puree made from black olives, capers, anchovies, and olive oil. Since I’m not a fan of capers or anchovies, you won’t find either of those in my version, but you still need only three or four ingredients to make a fantastic appetizer.
You can make this up to two days in advance and keep it in the refrigerator. To serve, bring it back to room temperature and stir well.
[Updated August 2013.]
- 1 cup pitted Kalamata olives, drained
- 3/4 cup sun-dried tomatoes packed in olive oil, drained, reserving the oil
- 3 or 4 cloves of roasted garlic
- SERVE WITH
- fresh baguette, thinly sliced
- endive leaves, gently washed and patted dry
- assorted crackers
- Put the drained olives, sun-dried tomatoes, and the roasted garlic into the food processor bowl. Pulse a few times until the olives and tomatoes are finely chopped.
- If the mixture appears to be dry, add some of the reserved oil from the tomatoes one tablespoon at a time (no more than 3 or 4 tablespoons) until the mixture has a wet appearance.
- Put the mixture into a small bowl and serve or refrigerate.