Appetizer > Tapenades

Celery and Olive Tapenade Recipe

Ingredients with Measurements:
- 1 cup of pitted green olives
- 1 cup of chopped celery
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 2 tablespoons of capers
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- Salt and pepper to taste

Special equipment needed:
- Food processor or blender

Step-by-step instructions:
1. In a food processor or blender, combine the olives, celery, parsley, basil, capers, and garlic. Pulse until coarsely chopped.
2. With the motor running, slowly pour in the olive oil until the mixture is smooth and well combined.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to a serving bowl and refrigerate for at least 30 minutes before serving.


- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- Makes about 2 cups of tapenade
- Serving size: 2 tablespoons

Nutritional information:
- Calories: 70
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 280mg
- Total carbohydrates: 2g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 0g

Substitutions for ingredients:
- Kalamata olives can be used instead of green olives.
- Fresh thyme or oregano can be used instead of basil.
- Lemon juice can be added for extra tanginess.

Variations:
- Add chopped sun-dried tomatoes for a sweeter flavor.
- Substitute the celery with roasted red peppers for a different texture and taste.

Tips and tricks:
- Make sure to pulse the ingredients in the food processor or blender to avoid over-processing the tapenade.
- Use high-quality olives and olive oil for the best flavor.
- Serve with crackers, bread, or vegetables for dipping.

Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
- Not applicable

Presentation ideas:
- Serve the tapenade in a small bowl with a spoon for easy serving.
- Garnish with a sprig of fresh parsley or basil.

Garnishes:
- Fresh herbs such as parsley or basil.

Pairings:
- Serve with crackers, bread, or vegetables for dipping.
- Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant.
- Roasted chicken or fish.

Troubleshooting advice:
- If the tapenade is too salty, add a squeeze of lemon juice or a drizzle of honey to balance the flavors.

Food safety advice:
- Make sure to use clean utensils and equipment when preparing the tapenade.
- Store the tapenade in the refrigerator to prevent bacterial growth.

Food history:
- Tapenade originated in the Provence region of France and traditionally includes olives, capers, and anchovies.

Flavor profiles:
- Salty, tangy, and herbaceous.

Serving suggestions:
- Serve as an appetizer or snack.
- Use as a spread on sandwiches or wraps.

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Region: French

Taste: Tangy, Savory, Herbal, Briny, Earthy