Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 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, feta cheese, parsley, capers, and garlic.
2. Pulse the mixture until it is coarsely chopped.
3. Add the olive oil and lemon juice and pulse again until the mixture is well combined.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl and garnish with additional chopped parsley, if desired.
- 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: 150 per 1/4 cup serving
- Fat: 15g
- Carbohydrates: 3g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of pitted black olive in place of Kalamata olives.
- If you don't have fresh parsley, you can use dried parsley flakes instead.
- You can substitute the lemon juice with red wine vinegar or balsamic vinegar.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Use goat cheese instead of feta cheese for a tangier taste.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- For a smoother texture, blend the tapenade for a longer time.
- This tapenade can be made up to 3 days in advance and stored in the refrigerator.
- Serve with crackers, bread, or vegetables for dipping.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This tapenade is best served at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the tapenade in a small bowl with a spoon for easy serving.
- Arrange crackers or sliced bread around the bowl for dipping.
Garnishes:
- Garnish with additional chopped parsley or a drizzle of olive oil.
Pairings:
- Serve with a crisp white wine or a fruity red wine.
Suggested side dishes:
- Serve with a charcuterie board or a cheese plate.
Troubleshooting advice:
- If the tapenade is too salty, add more feta cheese to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when making this recipe.
- Store the tapenade in the refrigerator and discard any leftovers after 3 days.
Food history:
- Tapenade originated in the Provence region of France and traditionally includes olives, capers, and anchovies.
Flavor profiles:
- This tapenade is salty, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Greek