Ingredients with Measurements:
- 1 cup pitted kalamata olives
- 1/4 cup extra-virgin olive oil
- 2 tablespoons capers, drained
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 8 ounces Beyaz Peynir cheese, crumbled
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the olives, olive oil, capers, garlic, lemon juice, red pepper flakes, and black pepper. Pulse until the mixture is finely chopped and well combined.
2. Transfer the olive tapenade to a bowl and stir in the parsley, mint, and dill.
3. Add the crumbled Beyaz Peynir cheese to the bowl and stir until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the Beyaz Peynir and Olive Tapenade with crackers, bread, or vegetables.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
Makes about 2 cups of tapenade. Serving size varies based on how it is served.
Nutritional information:
Calories: 150 per 1/4 cup serving
Fat: 14g
Protein: 3g
Carbohydrates: 4g
Fiber: 1g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- Kalamata olives can be substituted with other types of olives.
- Beyaz Peynir cheese can be substituted with feta cheese or another crumbly cheese.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use the tapenade as a sandwich spread or topping for grilled meats or vegetables.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Make sure to drain the capers well before adding them to the food processor.
- Use high-quality olive oil for the best flavor.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
The tapenade does not need to be reheated.
Presentation ideas:
Serve the tapenade in a small bowl or on a platter with crackers, bread, or vegetables.
Garnishes:
Garnish with a sprig of fresh herbs or a drizzle of olive oil.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a Greek salad or grilled vegetables.
Troubleshooting advice:
If the tapenade is too salty, rinse the olives before using them.
Food safety advice:
Make sure to wash your hands and any utensils or equipment used in the preparation of the tapenade to prevent cross-contamination.
Food history:
Tapenade originated in the south of France and is traditionally made with olives, capers, and anchovies.
Flavor profiles:
Salty, tangy, and herbaceous.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Turkish