Ingredients with Measurements:
- 1 cup pitted black olives
- 1/4 cup capers
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated Pecorino della Costa Apuana cheese
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, combine the olives, capers, garlic, parsley, basil, olive oil, and black pepper.
2. Pulse until the mixture is finely chopped and well combined.
3. Transfer the olive tapenade to a bowl and stir in the grated Pecorino della Costa Apuana cheese.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the tapenade with crackers, sliced baguette, or crostini.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- Makes about 1 1/2 cups of tapenade
Nutritional information:
- Calories: 100 per 2 tablespoons
- Fat: 10g
- Carbohydrates: 2g
- Protein: 2g
Substitutions for ingredients:
- Kalamata olives can be used in place of black olives.
- If you don't have Pecorino della Costa Apuana cheese, you can substitute with Parmesan or Romano cheese.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Substitute the parsley and basil with other herbs like thyme or oregano.
Tips and tricks:
- Make sure to use good quality olives and cheese for the best flavor.
- If the tapenade is too thick, add a little more olive oil to thin it out.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- None needed, serve chilled.
Presentation ideas:
- Serve the tapenade in a small bowl with a spoon for easy serving.
Garnishes:
- Garnish with a sprig of fresh parsley or basil.
Pairings:
- Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a charcuterie board or antipasto platter.
Troubleshooting advice:
- If the tapenade is too salty, rinse the olives and capers before using.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the tapenade.
Food history:
- Pecorino della Costa Apuana is a type of sheep's milk cheese from the Apuan Alps in Tuscany, Italy.
Flavor profiles:
- The tapenade is salty and savory with a tangy kick from the Pecorino cheese.
Serving suggestions:
- Serve as an appetizer or snack before a meal.
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Region: Italian