Appetizers = one of the best inventions ever. In my ideal world, meals would consist of an endless array of appetizers and be eaten outdoors whenever possible. Though I have never had the good fortune of experiencing a tapas party, I suspect I would never wish to leave if I did. Furthermore, if you browse my recipe index, you’ll notice that there are far more recipes for appetizers and snacks than entrées. And I am not sorry about that.
I also love cilantro and olives, and I would be ever so delighted if they became more popular than cheese as an appetizer ingredient. To satisfy my cravings for bread sticks once upon a time, I made dairy-free (cilantro) pesto olive bread twists. Though it was delayed gratification, I relished every bite.
The great thing, then, about making appetizers at home is that you can customize them precisely to your taste preferences. So what happened when I tossed olives and cilantro together again this week? Out of the food processor came a succulent olive tapenade, perfect for dining al fresco. No capers, no blue cheese, just the flavours I like. And I think you will really enjoy this tapenade too!
P.S. I’m bringing this recipe to Fiesta Friday!
Cilantro Olive Tapenade
- 1 cup sliced olives
- 1/2 cup cilantro, rinsed
- 1/4 cup artichoke hearts (or mushrooms)
- 1 to 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, chopped
- sea salt, to taste
- In a small sauté pan, heat olive oil over medium heat. Add chopped garlic and artichoke hearts and sauté for 2 minutes or until garlic is fragrant. Remove from heat.
- Combine artichoke hearts, garlic and remaining ingredients and transfer to food processor. Pulse several times (longer each time for a finer tapenade or shorter pulses for a coarser blend), scraping sides to ensure even consistency. Add more salt to taste if needed. Serve with crackers or slices of toasted garlic bread.
What are your favourite appetizers or tapas?
Also sharing this here.