A little tapenade can go a long way, and is an amazing hors d’ouvre paired with cocktails. I find it best served with thin crackers or crostini so the dip takes center stage. When in a pinch, Whole Foods has a tapenade in their olive bar that will work in a hurry, though the added feta gives this version a Greek twist that adds texture while ensuring the olive taste isn’t too dominant.
This traditional dish from the South of France is also the heart of a New Orleans specialty. The muffuletta sandwich makes for a great lunch or can be sliced for an appetizer. We use a version of this recipe for the sandwich.
- 1 garlic clove
- 1 cup green olives, pitted
- 1 cup Nicoise olives, pitted
- 1/4 cup red bell pepper, rough chopped
- 1/4 cup red onion, rough chopped
- 1 tablespoon capers
- 1 tablespoon of anchovy paste
- 1 tablespoon of basil
- 1 tablespoon of chives
- 1 tablespoon thyme leafs
- 1/2 tablespoon fresh oregano
- 1/4 cup extra virgin olive oil
- 1/4 cup feta cheese, crumbled
In a food processor fitted with a metal blade, put in the garlic clove and pulse until minced. Add all the other ingredients except for the feta cheese and olive oil, pulse until blended but not fully minced – you’ll want some chunkiness. Add the olive oil while on your last two pulses, then remove from processor and mix in the feta with a spoon. Serve fresh, or refrigerate for up to 10 days.
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