Warmed Mixed Olives and Artichokes

Dorothy's New Vintage Kitchen

Dec 28

Simple, but quite addictive!

I often make an olive and artichoke tapenade at gatherings. It is always well received, and any leftovers keep for quite some time. You can also make it well ahead of time because it keeps well in the refrigerator.

Let's try something new

However, this year, I decided to switch things up a bit and keep the ingredients whole, and warm them up. Warmed olives are nothing new, but the dish is fun to play with, and inviting to behold.

Make it your way, of course!

You can add or subtract any favorite ingredient, and adjust the proportions to your own liking. I made this with a mix of olives, so use your favorites, or even just one type if you prefer. You can add more or less garlic, leave out the pepper flakes if you like, or add a bit more. Do you love anchovies? Add a few minced as well. I had a bit of vegan blue cheese crumbles left over from another recipe, so I tossed them in too. You can substitute a feta or vegan feta for the blue cheese if you like, or leave the cheese out entirely.

A reasonable substitution

If you are sensitive to dairy and love blue cheese, there are a some really good crumbles out there that actually tastes like blue cheese, and with the same texture. They must inoculate with the same bacteria because it is pretty remarkable.

One thing to love about this recipe is that you can make it all with pantry ingredients, including the roasted red pepper.

You can make this ahead, and reheat just before you serve, adding the blue cheese at the end of course.

Perfect for New Year's Eve! Now, who are you going to invite over?

Warmed Mixed Olives and Artichokes

1 onion, sliced thinly
¼ cup fruity olive oil
4 garlic cloves, finely minced
1/2 a roasted sweet red pepper, chopped
Pinch of thyme
2 tbsp. capers and a little of the brine
2 anchovies, minced, optional
Pinch of crushed red pepper flakes, optional
1 ½ cup mixed olives
1 package frozen, or 1 can artichoke hearts, quartered
2 tbsp. crumbled blue cheese or vegan blue cheese

Over medium heat, warm olive oil and add the onion. Cook until softened, then add the garlic, red pepper, thyme, capers, anchovies, and red pepper flakes.

Once you smell the fragrant garlic, add the olives and artichokes, and warm through thoroughly. Mix in the blue cheese crumbles and place in a serving bowl, with a drizzle of more olive oil.

Serve with toasted baguette slices or crispy crackers of choice.

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