Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/2 cup cornichons, drained
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 1 tablespoon 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, cornichons, garlic, capers, and lemon juice.
2. Pulse the mixture until it is coarsely chopped.
3. With the motor running, slowly pour in the olive oil until the mixture is smooth.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl and chill until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- Serve chilled
Serving size:
- Makes about 1 1/2 cups of tapenade
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 80
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 320mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 0g
- Protein: 1g
Substitutions for ingredients:
- Kalamata olives can be substituted with other types of black olives.
- Cornichons can be substituted with dill pickles.
- Capers can be omitted or substituted with chopped anchovies.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the lemon juice with balsamic vinegar for a tangier flavor.
- Add a handful of fresh herbs such as parsley, basil, or thyme for extra flavor.
Tips and tricks:
- Make sure to drain the olives, cornichons, and capers well before using them in the recipe.
- For a chunkier texture, pulse the mixture less in the food processor.
- Tapenade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the tapenade in a small bowl with crackers or sliced baguette.
- Garnish with a sprig of fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs such as parsley, basil, or thyme
- A drizzle of olive oil
Pairings:
- Serve with crackers, sliced baguette, or crostini.
- Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve alongside a cheese board with a variety of cheeses and fruits.
Troubleshooting advice:
- If the tapenade is too salty, rinse the olives and capers before using them in the recipe.
Food safety advice:
- Make sure to properly 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, and anchovies.
Flavor profiles:
- Salty, tangy, and briny
Serving suggestions:
- Serve as an appetizer or snack.
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