Ingredients with Measurements:
- 1 cup Greek yogurt
- 1/2 cup pitted Kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons capers
- 2 cloves garlic, minced
- 1/4 cup 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, parsley, basil, oregano, capers, and garlic. Pulse until the mixture is finely chopped.
2. With the motor running, slowly pour in the olive oil until the mixture is smooth and well combined.
3. In a separate bowl, whisk the Greek yogurt until it is smooth and creamy.
4. Fold the olive tapenade into the Greek yogurt until well combined.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- This recipe makes about 2 cups of Greek yogurt and olive tapenade.
Nutritional information:
- Serving size: 1/4 cup
- Calories: 70
- Fat: 6g
- Carbohydrates: 2g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of olives you prefer, but Kalamata olives are traditional in Greek cuisine.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can use any type of plain Greek yogurt.
Variations:
- Add some chopped sun-dried tomatoes for a sweeter flavor.
- Add some chopped roasted red peppers for a smoky flavor.
- Add some crumbled feta cheese for a tangy flavor.
Tips and tricks:
- Make sure to drain any excess liquid from the olives before adding them to the food processor.
- If the tapenade is too thick, you can add a little more olive oil to thin it out.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the Greek yogurt and olive tapenade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the Greek yogurt and olive tapenade in a bowl with some pita chips or sliced vegetables for dipping.
Garnishes:
- Garnish with some fresh herbs or a drizzle of olive oil.
Pairings:
- Serve with a glass of chilled white wine.
Suggested side dishes:
- Serve with a Greek salad or some grilled vegetables.
Troubleshooting advice:
- If the tapenade is too salty, you can add a little more Greek yogurt to balance out the flavors.
Food safety advice:
- Make sure to store the Greek yogurt and olive tapenade in the refrigerator to prevent bacterial growth.
Food history:
- Tapenade is a traditional French condiment made from olives, capers, and anchovies. The Greek version of tapenade is made without anchovies and is often served with Greek yogurt.
Flavor profiles:
- The Greek yogurt adds a creamy and tangy flavor to the tapenade, while the olives, herbs, and capers add a salty and savory flavor.
Serving suggestions:
- Serve the Greek yogurt and olive tapenade 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: Greek