Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/4 cup capers
- 2 cloves garlic, minced
- 1/4 cup chopped fresh gooseneck loosestrife leaves
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 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, pulse the olives, capers, and garlic until coarsely chopped.
2. Add the gooseneck loosestrife, parsley, basil, and oregano. Pulse again until everything is finely chopped.
3. With the motor running, slowly pour in the olive oil and lemon juice. Continue processing until the mixture is smooth.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl and chill for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Chill in the refrigerator for at least 30 minutes before serving.
Serving size:
Makes about 1 1/2 cups of tapenade. Serves 6-8 as an appetizer.
Nutritional information:
Per serving (2 tablespoons):
Calories: 97
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 402mg
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Protein: 1g
Substitutions for ingredients:
- You can use any type of pitted olives you prefer, but Kalamata olives are recommended for their rich flavor.
- If you don't have capers, you can omit them or substitute with chopped pickles or pickled peppers.
- If you can't find gooseneck loosestrife, you can substitute with another herb like thyme or rosemary.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute some of the olives with sun-dried tomatoes for a sweeter flavor.
- Add a tablespoon of honey or agave nectar for a touch of sweetness.
Tips and tricks:
- Make sure to rinse the capers before using them to remove excess salt.
- Taste the tapenade before adding salt, as the olives and capers may already be salty enough.
- Serve with crackers, sliced baguette, or vegetable crudités.
Storage instructions:
- Store leftover tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This tapenade is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the tapenade in a small bowl or ramekin.
- Garnish with a sprig of fresh gooseneck loosestrife or a lemon wedge.
Garnishes:
- Fresh herbs like parsley, basil, or oregano.
- Lemon wedges or slices.
Pairings:
- Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Pair with a charcuterie board or cheese plate.
Suggested side dishes:
- Grilled vegetables like zucchini or eggplant.
- A simple green salad with vinaigrette.
Troubleshooting advice:
- If the tapenade is too thick, add a little more olive oil to thin it out.
- If the tapenade is too salty, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to wash the gooseneck loosestrife leaves thoroughly before using.
- Store leftover tapenade in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Gooseneck loosestrife is a wild herb that grows in wetlands and is often used in traditional medicine for its anti-inflammatory properties.
Flavor profiles:
- The tapenade has a briny and savory flavor from the olives and capers, with a fresh and herbaceous note from the gooseneck loosestrife and other herbs.
Serving suggestions:
- Serve as an appetizer with crackers or bread.
- Use as a spread on sandwiches or wraps.
- Top grilled fish or chicken with the tapenade for added flavor.
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