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Olive Tapenade

Nov 22, 2015 · 17 Comments

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This Old-World classic tapenade is best served with cheese, crusty warm bread or crackers. It’s a delicious spread and a perfect holiday dip!

**ENTER IN THE MEZZETTA HOLIDAY SWEEPSTAKES**

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As the “Noir Prophet” William Gibson remarked, “Time moves in one direction, Memory another.”

Time has been called our most precious resource, the metaphoric ‘meter’ by which our lives are gauged. It is a currency to be used as we wish, but is never conserved. One might think of it as a sort of Mephistophelean bargain – for though it is subject to our whims to be used, spent wisely, or wasted as we see fit, it is at the same time a cruel and ultimately unknowable master, pressing us forward on a journey in whose advancement we are given little choice.

Yet as this ‘most precious resource’ slips into the oblivion the past, it oddly leaves behind nothing material of itself, except the fading images we journeyers carry with us – Memories.

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I’ve written previously about how it’s strange the things that can conjure a memory. The design on a mundane piece silverware might bring you back to a table crowded round with familiar faces, and rekindle the echoes of a warm conversation once long forgotten. A faded recipe card might transport you several years not to a holiday’s dinner, but to that year’s Christmas shopping.

At least, that’s what happened to me the other day as I was going through my old recipes looking for inspiration for this year’s holiday menu. I came across something I had served ages ago – an olive and anchovy tapenade, a beautifully rustic dish which is deceptively simple to prepare. I had entirely forgotten about the tapenade, but seeing the recipe again brought back a flood of memories from that year, very few of which, oddly enough, actually had anything to do with the meal at which it had been served.

For the sake of the nostalgia, and simply because this was a great addition to my holiday menu, I decided to remake it this year, but with a few minor updates.

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To start things off, drain and rinse a 10oz jar of Mezetta pitted Greek Kalamata Olives, and a 10oz jar of Mezetta Spanish Queen Olives, Pimento Stuffed. Combine those in a food processor with about eight sundried tomatoes, four anchovy fillets, a large clove of garlic, two tablespoons of capers, fresh parsley, fresh basil, the juice of half a lemon, olive oil, grated Parmesan cheese, and red pepper flakes, and process until fine.

**ENTER IN THE MEZZETTA HOLIDAY SWEEPSTAKES**

Living the Gourmet: Smokey Almond Crusted Blue Cheese Meatballs | #MezzettaMemories #ad

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Olive Tapenade

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★★★★★

5 from 4 reviews

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10-12 1x
  • Category: Appetizer
  • Cuisine: French

Ingredients

Scale
  • 10 oz. Mezetta pitted Greek Kalamata Olives – drained and rinsed
  • 10 oz. Mezetta Spanish Queen Olives, Pimento Stuffed – drained and rinsed
  • 6 – 8 Sun dried tomatoes
  • 4 anchovy fillets
  • 1 large clove garlic
  • 2 tablespoons capers
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil leaves
  • Juice of 1/2 small lemon
  • 3 tablespoons olive oil
  • 2 – 3 tablespoons grated Parmesan cheese
  • 1/4 tsp. red pepper flakes

Instructions

  1. Place all of the above ingredients in a food processor and process.
  2. Place in a serving bowl and serve thin sliced cheese and thin sliced Artisan or Italian bread.

Nutrition

  • Serving Size: 1

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Recipe Card powered byTasty Recipes

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While this can be served simply as a sort of ‘dip’ accompanying the rest of your appetizers, I prefer to put this on a tray all its own with sliced artisan bread or perhaps garlic bread, and infused olive oil to further enhance its already rustic profile.

What are some of your favorite holiday recipes for memory making? We would love to hear from you.

**ENTER IN THE MEZZETTA HOLIDAY SWEEPSTAKES**

From now until December 31, (1) Grand Prize Winner receive an Instant Print Digital Camera plus an Ultimate Olive Lover’s Gift Basket, while (10) Follow Up Winners will receive an Ultimate Olive Lover’s Gift Basket.

Enter for your chance to win HERE!

Enjoy with Love,
Catherine
xo

Thank you to Mezzetta for sponsoring today’s post!

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Uncategorized appetizer, dip, french, Greek Kala ata Olives, healthy, holidays, mezzetta, mezzetta memories, olives, side, Spanish Queen Olives, spread

Reader Interactions

Comments

  1. Dottie Sauchelli-Balin says

    23/11/2015 at 3:29 am

    Dear Catherine,
    Now this one is a great appetizer. I enjoy Tapenade on bread. I just purchased a couple of jars of Mezzetta olives. Having my parents “64th ” wedding anniversary at my house on December 6th so this will be a great way to use them. Thanks for sharing dear friend, already entered the contest on this one…Have a blessed night and week.
    Dottie 🙂

    Reply
  2. Lea Ann (Cooking On The Ranch) says

    23/11/2015 at 12:07 pm

    I have made tapenade exactly once and loved every bite. Thanks for the reminder about this wonderful appetizer. And your photos make me want to reach in and dig in.

    Reply
  3. Gayle @ Pumpkin 'N Spice says

    23/11/2015 at 12:57 pm

    This sounds like the perfect appetizer, Catherine! I can never get enough of anything with olives, so I absolutely love this. What a show stopper!

    Reply
  4. allie @ Through Her Looking Glass says

    24/11/2015 at 2:04 pm

    Looks simple and delicious Catherine, exactly the kind of dish we need during the busy holidays. I love Mezzetta olives! Have never tasted a tapenade and I can’t wait. Have a beautiful Thanksgiving with your family. XOXO

    ★★★★★

    Reply
  5. marcie says

    24/11/2015 at 3:14 pm

    I love olive tapenade, Catherine, and this certainly does look like the perfect dip for the holidays! Have a wonderful Thanksgiving!

    Reply
  6. Ramona W says

    24/11/2015 at 4:33 pm

    Hi Catherine, I only started to adore olives since I become an adult. Funnily, my daughter adores them now… she must have a more advanced palate than I did at her age! I know that she and I would sit and enjoy this tapenade immensely! 🙂 Stumbled and Yummed your post. 🙂 Have a fantastic and delicious Thanksgiving my friend. 🙂

    Reply
  7. Melissa Falk says

    24/11/2015 at 5:03 pm

    Hi, Catherine. I really enjoyed this post. Very well written. I am a huge olive fan and this tapenade recipe is just the thing I need to supplement my weekly meals. It will also be my next go-to appetizer for parties. Thank you.

    Reply
  8. David @ CookingChat says

    25/11/2015 at 2:29 am

    mmm, that looks like a delicious start to a meal!

    Reply
  9. Molly Kumar says

    27/11/2015 at 3:40 am

    I love Olive-Tapenade and for whatever reason, always thought that it would be hard to make it at home. I’m so glad I found your recipe – Looks so simple n delicious.

    ★★★★★

    Reply
  10. jamie anders martin says

    03/12/2015 at 8:43 am

    I haven’t tried it would love to.

    Reply
  11. Julie matek says

    03/12/2015 at 3:41 pm

    Yummy! I would give this as a gift;) thanks for the chance!

    Reply
  12. Nicole Neverman says

    03/12/2015 at 11:20 pm

    This olive tapenade is absolutely wonderful!! I would love to have this over the holidays 🙂

    Reply
  13. Peter @ Feed Your Soul Too says

    04/12/2015 at 1:33 am

    Olives and cheese – the perfect combination.

    Reply
  14. Platter Talk says

    07/12/2015 at 2:04 pm

    We love Mezzetta olives, this tapenade looks perfectly delicious!

    ★★★★★

    Reply
  15. terri carney says

    10/12/2015 at 4:30 am

    Never tried this. it looks kinda good.

    ★★★★★

    Reply

Trackbacks

  1. Instant Print Digital Camera and Ultimate Olive Lover’s Gift Basket Giveaway - Giveaway Promote says:
    07/12/2015 at 2:02 pm

    […] Enter this Giveaway at Living the Gourmet […]

    Reply
  2. Advice from an Expert Storyteller: How to Crush Your Campaign Milestone | Linqia says:
    19/04/2016 at 8:53 pm

    […] to pick one. I’m about to wax artistic here, so bear with me. Looking back, I would say the Olive Tapenade post that we prepared for Mezzetta is probably my personal favorite. It was such a simple post, but I […]

    Reply

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