Ingredients with Measurements:
- 1 cup pitted kalamata olives
- 1/2 cup capers, drained
- 2 cloves garlic, minced
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 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, combine the olives, capers, garlic, parsley, lemon juice, and olive oil.
2. Pulse the mixture until it is coarsely chopped and well combined.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- Makes about 1 1/2 cups of tapenade.
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 3g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- You can use green olives instead of kalamata olives.
- If you don't have fresh parsley, you can use dried parsley instead.
- You can use lime juice instead of lemon juice.
Variations:
- Add 1/4 cup of sun-dried tomatoes for a sweeter flavor.
- Add 1/4 cup of chopped almonds for a crunchy texture.
Tips and tricks:
- Make sure to drain the capers well before adding them to the food processor.
- Taste the tapenade before adding salt, as the olives and capers may already be salty enough.
- Serve the tapenade with crackers, bread, or vegetables.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the tapenade in a small bowl with a spoon for easy serving.
Garnishes:
- Garnish with a sprig of fresh parsley or a lemon wedge.
Pairings:
- Serve with a glass of white wine or a light beer.
Suggested side dishes:
- Serve with toasted bread, crackers, or sliced vegetables.
Troubleshooting advice:
- If the tapenade is too salty, add a little more lemon juice to balance the flavors.
Food safety advice:
- Make sure to store the tapenade in the refrigerator to prevent bacterial growth.
Food history:
- Tapenade originated in the Provence region of France and is traditionally made with olives, capers, anchovies, and olive oil.
Flavor profiles:
- The tapenade has a salty and tangy flavor from the olives and capers, with a hint of garlic and lemon.
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: Mediterranean