Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/4 cup capers, drained
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Pecorino Siciliano cheese
- Crackers or sliced baguette, for serving
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the olives, capers, garlic, olive oil, lemon juice, oregano, and red pepper flakes. Pulse until the mixture is finely chopped and well combined.
2. Add the grated Pecorino Siciliano cheese to the mixture and pulse a few more times until the cheese is evenly distributed.
3. Transfer the tapenade to a serving bowl and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
4. Serve with crackers or sliced baguette.
- Time:
Preparation time: 10 minutes
- Chill time: 30 minutes
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- Makes about 1 1/2 cups of tapenade, serving size depends on how much is used per person.
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 2g
- Protein: 2g
- Sodium: 420mg
Substitutions for ingredients:
- Kalamata olives can be substituted with other types of black olives.
- Pecorino Siciliano cheese can be substituted with Parmesan or Romano cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Substitute the olives with artichoke hearts for a different twist.
Tips and tricks:
- Make sure to drain the capers well before using them in the tapenade.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store leftover tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Tapenade does not need to be reheated.
Presentation ideas:
- Serve the tapenade in a decorative bowl or on a platter with crackers or sliced baguette.
Garnishes:
- Garnish with a sprig of fresh oregano or a sprinkle of chopped parsley.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Serve with a side of marinated vegetables or a simple salad.
Troubleshooting advice:
- If the tapenade is too salty, add a squeeze of lemon juice to balance out the flavors.
Food safety advice:
- Make sure to properly store the tapenade in the refrigerator to prevent spoilage.
Food history:
- Tapenade originated in the Provence region of France and is traditionally made with olives, capers, anchovies, and olive oil.
Flavor profiles:
- The tapenade has a salty and tangy flavor from the olives and capers, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve as an appetizer or snack before a meal.
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Region: Italian