Continuing that salty-savory theme from yesterday, Darcie and I have a flavorful, simple dish to finish up Small Bites Week here at the Advent Calendar. Mixed-olive tapenade is easy to whip up the day before a big party (in fact, it’s better if you do!) and you can throw the assembled appetizers together in a flash.
Tapenade can be mouth-puckeringly salty, which is fine in certain applications, but here you want something a bit mellower, so I take a two-pronged approach. Starting with the olives themselves, I err on the side of less salty, fruity varieties, like juicy Castelvetrano or Cerignola olives, both of which I always find at Fairway Market‘s amazing olive bar. If I’m using something a bit brinier, I’ll rinse and dry them before proceeding. And then, it’s really nice to add some nuts to the mix — just be sure they’re raw, or you’ll be defeating the purpose. I toast them lightly for flavor and find they really mellow out the tapenade and add a nice, smooth flavor, especially if you prepare this a day in advance.
You can serve this on crackers, but I encourage you to try the grilled Japanese eggplant rounds. They really complement the tapenade and turn it into a whole appetizer, rather than just a spread. Let us know what you think if you try it!
For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.