If you are looking for an easy appetizer idea, that is something other than ordinary, this spicy olive tapenade is perfect.  This tangy southern French paste is wonderful enjoyed on toasted bread, served as a dip, or used for a sandwich spread. The combination of olives, capers, and garlic give this dish an interesting flavor, making it a great way to offer something different at your next gathering.

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Olive Tapenade

This tangy southern French paste is wonderful enjoyed on toasted bread, served as a dip, or used for a sandwich spread. The combination of olives, capers, and garlic give this dish an interesting flavor, making it a great way to offer something different at your next gathering.

Course Appetizer

Cuisine French, Retro

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Ingredients

• 1½ cups black olives pitted
• ½ cup stuffed green olives
• 2 Tablespoons capers
• 1 Tablespoon garlic minced
• 1 Tablespoon fresh lemon juice
• 3 Tablespoons olive oil
• 1 teaspoon red pepper flake optional
• baguette sliced and toasted

Instructions

• Place all ingredients into a food processor and mix until paste like.

Serve

• Delicious with toasted bread or crackers.

Notes

This recipe is a spicy variation with the addition of red pepper.

Traditional tapenade is made with anchovies, I have not included them here, however feel free to add if you want.

Tapenade also makes a wonderful spread in a cold cut sandwich.

Thin slices of smoked salmon, cucumber, radish, and red onion, with capers and dill create the perfect combination of toppings for a toasted bagel with a smear of cream cheese. An explosion of flavors for the palate and a visual feast for the eyes, this brunch dish is one of my favorites treats.

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que. This simple salad is a great addition to any meal.

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Sour Cream and Dill Potato Salad

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Christoph

Ingredients

Salad

• 1 lb of new potatoes
• 1 cup frozen peas
• ¼ cup radish, thinly sliced
• 1 scallion, very thinly sliced

Dressing

• 1 cup sour cream
• 1 tablespoon mayonnaise
• 4 tablespoons chopped dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon white pepper
• 1 tablespoon capers

Instructions

Salad

• Gently boil potatoes until fork tender. Drain and place in cold water to stop cooking. When cool, cut potatoes into thin slices.
• Place in a bowl with frozen peas, sliced radishes and scallion.
• Toss to mix all ingredients.

Dressing

• In a separate bowl whisk together the ingredients for the dressing.

Assemble

• Pour over salad and gently turn to mix.
• Season with salt and pepper to taste.
• Garnish with some additional capers, slices of radish, a dusting of paprika, and a sprig of dill.