Recipe | The Perfect Holiday Appetizer in a Pinch! Kalamata Olive Trapenade

"Ohhh no! Another holiday gathering and I don't know what to bring!" Who hasn't thought this before? Well if you keep a few items on hand, you will always have something tasty to throw together at the last minute! Kalamata Olive Tapenade is that dish! Bonus!--it's adjustable, so you can use whatever you have on hand to enhance the flavor. All you need is a jar or can of pitted Kalamada olives and some "accoutrements."

  • 1 Can/Jar Pitted Kalamata Olives, Drained & Rinsed
    • Side note: You can also use canned, pitted, black olives, but the Kalamata olives have a richer flavor that is a bit better, in my opinion.
  • 1 Small Shallot, roughly chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Fresh or Dried Parsley
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Lemon Juice (if you don't have Lemon Juice, Balsamic Vinegar works well too)
Optional for Added Flare & Flavor:
  • 1 Tbsp. Capers
  • 1 Tbsp. Fresh Herbs -- I like to add some thyme from my garden, but rosemary is yummy as well.

Combine all the ingredients into a blender or food processor, with the liquid elements at the bottom--they go in first. Pulse the contents until the pieces are in small bits (you're looking for some texture, not to the point of a puree). Serve room temperature in an open bowl with some toasted pita chips or crackers. Enjoy! ~ Alicia

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