Appetizer > Tapas

Jamón Serrano and Olive Tapenade Recipe

Ingredients with Measurements:
- 1 cup pitted green olives
- 1/4 cup capers
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 8 slices Jamón Serrano

Special Equipment Needed:
- Food processor or blender

Step-by-Step Instructions:
1. In a food processor or blender, pulse the olives, capers, garlic, and lemon juice until finely chopped.
2. With the machine running, slowly pour in the olive oil until the mixture is smooth.
3. Add the black pepper and red pepper flakes and pulse to combine.
4. Arrange the Jamón Serrano slices on a serving platter.
5. Spoon the olive tapenade over the Jamón Serrano slices.
6. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- Makes 8 servings.

Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 4g
- Protein: 3g
- Sodium: 620mg

Substitutions for ingredients:
- Kalamata olives can be used instead of green olives.
- White wine vinegar can be used instead of lemon juice.
- Prosciutto can be used instead of Jamón Serrano.

Variations:
- Add chopped fresh herbs such as parsley or basil to the olive tapenade.
- Top the tapenade with shaved Parmesan cheese.
- Serve the tapenade with crostini or crackers.

Tips and Tricks:
- Make the tapenade ahead of time and store it in the refrigerator until ready to use.
- Use a high-quality olive oil for the best flavor.
- Adjust the amount of red pepper flakes to your desired level of spiciness.

Storage Instructions:
- Store any leftover tapenade in an airtight container in the refrigerator for up to 1 week.

Reheating Instructions:
- None needed.

Presentation Ideas:
- Serve the tapenade on a wooden cutting board or a decorative platter.

Garnishes:
- Garnish with fresh herbs such as parsley or basil.

Pairings:
- Serve with a glass of red wine.

Suggested Side Dishes:
- Serve with a simple green salad.

Troubleshooting Advice:
- If the tapenade is too salty, rinse the olives and capers before using them.

Food Safety Advice:
- Make sure to use clean utensils and equipment when making the tapenade.
- Store any leftover tapenade in the refrigerator and discard after 1 week.

Food History:
- Tapenade originated in the south of France and is traditionally made with olives, capers, anchovies, and olive oil.

Flavor Profiles:
- Salty, tangy, and savory.

Serving Suggestions:
- Serve as an appetizer or snack.

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Region: Spanish

Taste: Savory, Salty, Tangy, Umami, Rich