Ingredients with Measurements:
- 1 cup of pitted Kalamata olives
- 1/4 cup of capers
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 tablespoon of lemon juice
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of crumbled Mihaliç Peyniri cheese
Special Equipment Needed:
- Food processor
Step-by-Step Instructions:
1. In a food processor, combine the pitted Kalamata olives, capers, minced garlic, olive oil, lemon juice, black pepper, and red pepper flakes.
2. Pulse the mixture until it forms a chunky paste.
3. Transfer the olive tapenade to a bowl and stir in the crumbled Mihaliç Peyniri cheese.
4. Serve the Mihaliç Peyniri and Olive Tapenade with crackers or toasted bread.
- Time:
Preparation Time: 10 minutes
- Cooking Time: N/A
Temperature:
- N/A
Serving size:
- This recipe makes about 1 1/2 cups of Mihaliç Peyniri and Olive Tapenade.
- Serving size is about 2 tablespoons.
Nutritional information:
- Calories: 90
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 300mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
- Protein: 2g
Substitutions for ingredients:
- Kalamata olives can be substituted with any other type of black olives.
- Capers can be substituted with chopped pickles.
- Mihaliç Peyniri cheese can be substituted with feta cheese or any other crumbly cheese.
Variations:
- Add chopped sun-dried tomatoes for a sweeter flavor.
- Add chopped fresh herbs such as parsley or basil for a fresher taste.
- Substitute the Mihaliç Peyniri cheese with blue cheese for a stronger flavor.
Tips and Tricks:
- Make sure to pulse the ingredients in the food processor instead of blending them to maintain the chunky texture of the tapenade.
- Serve the tapenade at room temperature for the best flavor.
- Store any leftover tapenade in an airtight container in the refrigerator for up to a week.
Storage Instructions:
- Store any leftover Mihaliç Peyniri and Olive Tapenade in an airtight container in the refrigerator for up to a week.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve the Mihaliç Peyniri and Olive Tapenade in a small bowl with crackers or toasted bread on the side.
- Garnish with a sprig of fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs such as parsley or basil
- A drizzle of olive oil
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested Side Dishes:
- A salad with mixed greens and cherry tomatoes
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting Advice:
- If the tapenade is too salty, rinse the olives and capers before adding them to the food processor.
Food Safety Advice:
- Make sure to wash your hands and any utensils or equipment before preparing the tapenade.
- Store any leftover tapenade in the refrigerator and discard after a week.
Food History:
- Mihaliç Peyniri is a type of Turkish cheese made from sheep's milk. It is known for its crumbly texture and tangy flavor.
- Olive tapenade originated in the south of France and is traditionally made with black olives, capers, anchovies, and olive oil.
Flavor Profiles:
- The Mihaliç Peyniri cheese adds a tangy and salty flavor to the tapenade, while the Kalamata olives and capers provide a briny and savory taste.
Serving Suggestions:
- Serve the Mihaliç Peyniri and Olive Tapenade as an appetizer or snack before a meal.
- It can also be served as part of a cheese board or charcuterie platter.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Turkish