Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/2 cup pitted green olives
- 2 cloves garlic, minced
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled Baladi cheese
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the Kalamata olives, green olives, garlic, and capers until coarsely chopped.
2. Add the parsley, mint, cilantro, olive oil, lemon juice, and black pepper, and pulse until well combined.
3. Transfer the tapenade to a bowl and stir in the crumbled Baladi cheese.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 2 cups of tapenade
Nutritional information:
- Calories: 110 per 2 tablespoons
- Fat: 10g
- Carbohydrates: 3g
- Protein: 2g
- Fiber: 1g
- Sodium: 370mg
Substitutions for ingredients:
- Kalamata olives can be substituted with any other type of black olives.
- Green olives can be substituted with any other type of green olives.
- Baladi cheese can be substituted with feta cheese or any other crumbly cheese.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Substitute the parsley, mint, and cilantro with any other fresh herbs you have on hand.
- Add some chopped sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to pulse the tapenade in the food processor to your desired consistency.
- Serve the tapenade with pita bread, crackers, or vegetables.
- The tapenade can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the tapenade in a bowl with a drizzle of olive oil and some fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or mint.
Pairings:
- Serve the tapenade with pita bread, crackers, or vegetables.
Suggested side dishes:
- Hummus, baba ganoush, or tzatziki.
Troubleshooting advice:
- If the tapenade is too salty, rinse the olives before using them.
Food safety advice:
- Make sure to use clean utensils and equipment when making the tapenade.
- Store the tapenade in the refrigerator and discard any leftovers after 3 days.
Food history:
- Baladi cheese is a type of Egyptian cheese made from cow's milk.
Flavor profiles:
- Salty, tangy, and herbaceous.
Serving suggestions:
- Serve the tapenade as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese