I hope you all had a wonderful Christmas! I think I’m still kind of tired from traveling around to see as much of my family as possible, and I’m definitely still full from the seemingly endless stream of food that was in front of me all day.
Although maybe not too full to think about some tasty bites for New Year’s Eve.
Before I tell you how Sundried Tomato and Olive Tapenade will make a perfect hors d’oeuvres for your New Years party, (actually, for any party) let’s talk about olives for a minute.
Olives were an acquired taste for me. I spent so many years cringing at the thought of olives, sometimes I forget that I really like them.
When I was growing up I liked whole black olives, the kind that come in a can. Mostly I just loved putting them on my finger tips. I may or may not have actually eaten them. Probably not, though.
I think I finally started warming up to olives about ten years ago. And I’m happy to say I’ve moved far beyond canned olives….and putting them on my finger tips.
Ok, now we can talk about how you need to include this tapenade in the hors d’oeuvres line up for your next shindig!
The great thing about this spread (or, dip, if you will), is that unlike traditional olive tapenade, it’s not over the top salty. In addition to the beautiful deep red hue they give this spread, the sundried tomatoes add a slight sweetness that balances out the saltiness of the olives, capers and anchovy.
I love using kalamata olives for this recipe, but you can you variety you like. Serve Sundried Tomato and Olive Tapenade with toasted slices of baguette, pita chips or crackers.
Head over to Greatist to get my recipe for Sundried Tomato and Olive Tapenade.