Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/2 cup pitted green olives
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed bitter orange juice
- 1 teaspoon grated bitter orange zest
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the Kalamata olives, green olives, and capers until coarsely chopped.
2. Add the parsley, garlic, olive oil, bitter orange juice, and zest. Pulse until well combined.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to a serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
5. Serve with crostini, crackers, or vegetables.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- Room temperature
Serving size:
- Makes about 1 1/2 cups of tapenade
Nutritional information:
- Calories: 120 per serving (2 tablespoons)
- Fat: 12g
- Carbohydrates: 2g
- Protein: 1g
Substitutions for ingredients:
- Kalamata olives can be substituted with black olives.
- Green olives can be substituted with Castelvetrano olives.
- Capers can be substituted with chopped sun-dried tomatoes.
- Bitter orange juice and zest can be substituted with regular orange juice and zest.
Variations:
- Add chopped anchovies for a more savory flavor.
- Add a pinch of red pepper flakes for some heat.
- Substitute parsley with basil or cilantro for a different flavor profile.
Tips and tricks:
- Make sure to pulse the ingredients in the food processor instead of blending them to keep the tapenade chunky.
- Letting the tapenade sit at room temperature before serving allows the flavors to meld together and intensify.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the tapenade in a decorative bowl with crostini or crackers on the side.
Garnishes:
- Garnish with a sprig of fresh parsley or a drizzle of olive oil.
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Serve with a charcuterie board or a cheese plate.
Troubleshooting advice:
- If the tapenade is too salty, add a squeeze of lemon juice to balance out the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the tapenade to avoid cross-contamination.
Food history:
- Tapenade originated in Provence, France, and is traditionally made with olives, capers, anchovies, and olive oil.
Flavor profiles:
- The tapenade has a salty and tangy flavor with a hint of bitterness from the bitter orange.
Serving suggestions:
- Serve as an appetizer or snack before a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French