Ingredients with Measurements:
- 1 cup pitted Costa d'Oro Kalamata olives
- 1/4 cup chopped fresh parsley
- 2 tablespoons drained capers
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 cup Costa d'Oro Extra Virgin Olive Oil
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the olives, parsley, capers, and garlic until finely chopped.
2. Add the lemon juice and olive oil and pulse until well combined.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to a bowl and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups
Nutritional information:
- Calories: 80
- Fat: 8g
- Carbohydrates: 2g
- Protein: 0g
- Fiber: 1g
Substitutions for ingredients:
- You can use any type of pitted olives instead of Kalamata olives.
- You can use dried parsley instead of fresh parsley.
Variations:
- Add 1/4 cup of chopped sun-dried tomatoes for a sweeter flavor.
- Add 1/4 cup of chopped roasted red peppers for a smoky flavor.
- Add 1/4 cup of chopped artichoke hearts for a tangy flavor.
Tips and tricks:
- For a smoother texture, pulse the tapenade for longer in the food processor.
- Serve the tapenade with toasted bread or crackers.
- The tapenade can be made ahead of time and stored in the refrigerator for up to 1 week.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the tapenade in a small bowl with a spoon for easy serving.
Garnishes:
- Garnish with a sprig of fresh parsley.
Pairings:
- Serve with a glass of white wine.
Suggested side dishes:
- Serve with a charcuterie board or cheese plate.
Troubleshooting advice:
- If the tapenade is too salty, add more olive oil to balance out the flavors.
Food safety advice:
- Make sure to store the tapenade in the refrigerator to prevent bacterial growth.
Food history:
- Tapenade originated in the south of France and is traditionally made with olives, capers, and anchovies.
Flavor profiles:
- The tapenade has a salty and tangy flavor with a hint of garlic and lemon.
Serving suggestions:
- Serve the tapenade as an appetizer or snack.
Related Categories
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