Olive Tapenade & Reindeer Recipes Blog Hop

 

This holiday season I am thrilled to be a part of a blogger series called Reindeer Recipes! If you are joining me from over at Life At Lydia’s House, then WELCOME! If not, be sure to head back and see all the details of her holiday post on making a winter beverage station. There is so much going on for this blog hop, you will want to check out ALL the sites involved! Scroll to the bottom of this post for an entire list of all the incredible women participating.

How does a blog hop work? Simple! Every site involved posts a link to the next site on the tour and you ‘hop’ from one great blog to the next, ensuring you don’t miss any of the good stuff! This blog hop will happen three times, as noted on the dates in the pic above, so be sure to check back often! All the posts are centered around the HOLIDAYS! Gorgeous photography and lots of recipes and ideas are waiting for you!

Today I am sharing a recipe with you that is included in my new eBook, Cooking Through The Holidays! Olive Tapenade is ridiculously quick to whip up. For those of you who snub your nose at olives, I get it. They aren’t for everyone. That said, this classic spread is so easy and so simple it just may become a new staple in your entertaining repertoire! A really good crusty french bread is the other half of this wonderfulness but feel free to experiment with different scoopers! Humble ingredients create this velvety, salty, briny spread that looks much more fancy than it is. It lasts for forEVER stored in the refrigerator so you can enjoy it long after the crusty bread runs out.

Want to download my new book? Get it for your kindle by clicking here! Want to have it on your laptop or iPad? Head over to this post and scroll to the bottom to buy it now! Over 50 family recipes to help you easily plan your holiday menus!

Simple Olive Tapenade
Tapenade is incredibly versatile so be sure to enjoy it (and serve it) as you like! A bit to garnish a classic deviled egg is as tasty as it is gorgeous. You can smear it on a sandwich or dollop it on a hot dog! I have a friend who swears it is the best when eaten with plain potato chips and the crunchy garlic bagel chips are exceptional scoopers.

1-14 oz can black olives, drained
1 c green olives (with pimento) drained
1/4 c capers, drained
1/4 to 1/2 c good extra virgin olive oil
1/2 tsp black pepper

Place all ingredients in the bowl of a food processor. Start with 1/4 c of oil and then add it as you need it to achieve desired consistency. Pulse until the ingredients are chopped fine, but not smooth like mush. It should be spreadable, but not super thick and not soupy. Taste for seasoning and add pepper to your liking. Store tightly sealed in the fridge and serve at room temperature with lots of crusty bread! Garnish with an extra drizzle of oil and a few whole capers, if desired.

Heather over at Totally Tailgates is the next blogger in the list so be sure to click over and see what awesomeness she has in store!

Don’t miss a thing! Check out all the other posts as we celebrate the Christmas season!

Tamyra at Positively Southern

Shelly at ConfettiStyle

Marsha at M Jones Style

Gwynn Swirls of Flavor

Lisa at Cluttercafe

Pat at Life at Lydia’s House

Brittany at Brittany’s Pantry-You are here!

Heather at Totally Tailgates