Ingredients with Measurements:
- 1 cup crumbled Kopanisti Peyniri cheese
- 1 cup pitted Kalamata olives
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 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, combine the crumbled Kopanisti Peyniri cheese, pitted Kalamata olives, extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper.
2. Pulse the mixture until it becomes a smooth paste.
3. Taste and adjust seasoning as needed.
4. Transfer the olive tapenade to a serving bowl.
5. Serve with crackers, pita chips, or sliced baguette.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 2 cups of olive tapenade
Nutritional information:
- Calories: 120 per 2 tablespoon serving
- Fat: 12g
- Carbohydrates: 2g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Kopanisti Peyniri cheese can be substituted with feta cheese or goat cheese.
- Kalamata olives can be substituted with any other type of pitted olive.
- Freshly squeezed lemon juice can be substituted with red wine vinegar or white wine vinegar.
- Dried oregano can be substituted with dried thyme or dried basil.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for a different flavor profile.
- Use this olive tapenade as a spread on sandwiches or burgers.
- Mix the olive tapenade with cooked pasta for a quick and easy pasta salad.
Tips and tricks:
- For a chunkier texture, pulse the ingredients in the food processor or blender for a shorter amount of time.
- Store any leftover olive tapenade in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store any leftover olive tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the olive tapenade in a small bowl with a spoon for easy spreading.
- Garnish the olive tapenade with a sprig of fresh oregano or thyme.
Garnishes:
- Fresh oregano or thyme
Pairings:
- Serve with crackers, pita chips, or sliced baguette.
Suggested side dishes:
- Serve with a Greek salad or roasted vegetables.
Troubleshooting advice:
- If the olive tapenade is too salty, add more lemon juice or a splash of water to balance out the flavors.
- If the olive tapenade is too thick, add more olive oil to thin it out.
Food safety advice:
- Make sure to properly store any leftover olive tapenade in an airtight container in the refrigerator.
Food history:
- Kopanisti Peyniri is a traditional Greek cheese made from sheep's milk.
Flavor profiles:
- The olive tapenade is salty and tangy with a hint of garlic and oregano.
Serving suggestions:
- Serve the olive tapenade as an appetizer at a party or gathering.
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