Ingredients with Measurements:
- 8 oz Caprino Fresco cheese
- 1 cup pitted Kalamata olives
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp capers
- 1 tbsp lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, combine the olives, garlic, capers, and lemon juice. Pulse until the mixture is finely chopped.
2. While the food processor is running, slowly pour in the olive oil until the mixture becomes a smooth paste.
3. Season the olive tapenade with salt and pepper to taste.
4. Cut the Caprino Fresco cheese into bite-sized pieces and arrange them on a serving platter.
5. Spoon the olive tapenade over the cheese, spreading it evenly.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 23g
- Carbohydrates: 6g
- Protein: 7g
- Sodium: 750mg
Substitutions for ingredients:
- Caprino Fresco cheese can be substituted with any fresh goat cheese.
- Kalamata olives can be substituted with any black olives.
- Lemon juice can be substituted with red wine vinegar.
Variations:
- Add chopped fresh herbs such as parsley or basil to the olive tapenade for extra flavor.
- Substitute the Caprino Fresco cheese with feta cheese or ricotta cheese.
Tips and tricks:
- Make the olive tapenade ahead of time and store it in the refrigerator until ready to serve.
- Serve the Caprino Fresco and olive tapenade with toasted baguette slices or crackers.
Storage instructions:
- Store any leftover olive tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Arrange the Caprino Fresco and olive tapenade on a wooden board or platter for a rustic look.
Garnishes:
- Garnish with a sprig of fresh herbs such as thyme or rosemary.
Pairings:
- Serve with a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of mixed greens or roasted vegetables.
Troubleshooting advice:
- If the olive tapenade is too thick, add more olive oil to thin it out.
Food safety advice:
- Make sure to properly store any leftover olive tapenade in the refrigerator.
Food history:
- Tapenade originated in the Provence region of France and is traditionally made with olives, capers, and anchovies.
Flavor profiles:
- The Caprino Fresco cheese is tangy and creamy, while the olive tapenade is salty and briny.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
Related Categories
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Region: Italian
Taste: Tangy, Savory, Salty, Herbaceous, Creamy