Ingredients with Measurements:
- 1 can of anchovy fillets, drained and chopped
- 1 cup of pitted Kalamata olives
- 1/4 cup of capers, drained
- 2 garlic cloves, minced
- 1/4 cup of fresh parsley leaves, chopped
- 1/4 cup of extra-virgin olive oil
- 1 tablespoon of lemon juice
- Salt and black pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the anchovy fillets, Kalamata olives, capers, garlic, and parsley leaves.
2. Pulse the mixture until it becomes a coarse paste.
3. While the food processor is running, slowly pour in the olive oil and lemon juice.
4. Continue to pulse until the mixture becomes smooth.
5. Season with salt and black pepper to taste.
6. Transfer the tapenade to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature.
Serving size:
- This recipe makes about 1 1/2 cups of tapenade.
- Serving size: 2 tablespoons.
Nutritional information:
- Calories: 70
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 340mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 2g
Substitutions for ingredients:
- You can use green olives instead of Kalamata olives.
- If you don't have capers, you can use chopped pickles instead.
- You can use dried parsley instead of fresh parsley.
Variations:
- Add a teaspoon of Dijon mustard for a tangy flavor.
- Add a tablespoon of honey for a touch of sweetness.
- Add a tablespoon of balsamic vinegar for a deeper flavor.
Tips and tricks:
- Make sure to drain the anchovy fillets and capers before using them.
- Taste the tapenade before adding salt, as the anchovy fillets and capers are already salty.
- You can store the tapenade in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the tapenade in a small bowl with crackers or toasted bread.
- Garnish with a sprig of parsley or a slice of lemon.
Garnishes:
- Sprig of parsley
- Slice of lemon
Pairings:
- Serve with crackers or toasted bread.
- Pair with a glass of dry white wine.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Mixed green salad
Troubleshooting advice:
- If the tapenade is too salty, add a tablespoon of lemon juice to balance the flavors.
Food safety advice:
- Make sure to store the tapenade in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
- Tapenade is a traditional French dish made with olives, capers, and anchovies.
Flavor profiles:
- Salty, briny, and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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