The holiday season is always a busy time, but preparing edible gifts for your friends is a great gesture. If you are short on time, don't worry: you can make plenty of this olive tapenade in just minutes. Give the garlic and onions a rough chop, and with a couple pulses on the food processor, you will have a tasty olive tapenade in no time. To jazz up and add a wonderful richness to this traditional spread, add a splash of Cognac or, if you aren't ready to splurge on fancy French brandy, you can easily substitute Champagne vinegar. Package the olive tapenade in small jars with festive labels and deliver it with a baguette and your favorite brie for a savory edible gift.
- 1 cup pitted kalamata or gaeta olives (preferably oil-cured)
1/4 cup extra-virgin olive oil
1/4 cup diced red onion
4 anchovy fillets, rinsed and roughly chopped
3 tablespoons drained capers
2 cloves garlic, minced
1 teaspoon Cognac or Champagne vinegar
1 teaspoon cracked black pepper
- Combine all the ingredients in a food processor and process until finely chopped and well combined.
- Transfer to a small jar and store in the fridge for up to 1 week.
- Appetizers, Spreads
- North American
- 1 small jar