Ingredients with Measurements:
- 1 cup of pitted Kalamata olives
- 1/4 cup of capers
- 1/4 cup of chopped fresh parsley
- 2 garlic cloves, minced
- 2 tablespoons of freshly squeezed lemon juice
- 1/4 cup of extra-virgin olive oil
- 1/2 cup of grated Canastra cheese
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the olives, capers, parsley, garlic, and lemon juice until finely chopped.
2. With the motor running, slowly pour in the olive oil until the mixture is smooth and well combined.
3. Transfer the tapenade to a bowl and stir in the grated Canastra cheese.
4. Season with salt and pepper to taste.
5. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Makes approximately 1 1/2 cups of tapenade
Nutritional information:
- Calories: 120 per 2 tablespoons
- Fat: 11g
- Carbohydrates: 3g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- Kalamata olives can be substituted with any other type of pitted olive.
- Canastra cheese can be substituted with any other type of hard, salty cheese such as Parmesan or Pecorino Romano.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the parsley with fresh basil for a different flavor profile.
Tips and tricks:
- For a smoother texture, blend the tapenade for a longer period of time.
- Serve with toasted baguette slices or crackers for a delicious appetizer.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- None needed
Presentation ideas:
- Serve in a small bowl with a spoon for easy spreading.
Garnishes:
- Sprinkle with additional chopped parsley or grated Canastra cheese.
Pairings:
- Serve with a glass of red wine for a perfect pairing.
Suggested side dishes:
- Serve alongside a charcuterie board or with a salad.
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 making the tapenade to prevent contamination.
Food history:
- Canastra cheese is a traditional Brazilian cheese made from raw cow's milk.
Flavor profiles:
- The tapenade is salty, tangy, and slightly nutty from the Canastra cheese.
Serving suggestions:
- Serve as an appetizer or snack.
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