Ingredients with Measurements:
- 1 wheel of Queijo do Pico (approximately 8 oz)
- 1 cup pitted Kalamata olives
- 1/4 cup capers
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cut the Queijo do Pico into bite-sized pieces and arrange them on a serving platter.
2. In a food processor or blender, combine the olives, capers, garlic, olive oil, and lemon juice. Pulse until the mixture is finely chopped but not pureed.
3. Season the olive tapenade with salt and pepper to taste.
4. Spoon the olive tapenade over the Queijo do Pico pieces.
5. Serve immediately or cover and refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 9g
- Protein: 6g
- Sodium: 1200mg
Substitutions for ingredients:
- Any type of soft cheese, such as Brie or Camembert, can be used in place of Queijo do Pico.
- Green olives can be used instead of Kalamata olives.
- Red wine vinegar can be used instead of lemon juice.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the olive tapenade for extra flavor.
- Top the Queijo do Pico with sliced cherry tomatoes or roasted red peppers for a colorful presentation.
Tips and tricks:
- Make sure to use high-quality ingredients for the best flavor.
- Allow the cheese to come to room temperature before serving for optimal texture and flavor.
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:
- Arrange the Queijo do Pico and olive tapenade on a wooden board or platter for a rustic presentation.
- Garnish with fresh herbs or lemon wedges for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
Pairings:
- Serve with crusty bread or crackers for dipping.
- Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Mixed greens salad with a simple vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the olive tapenade is too salty, add a splash of lemon juice or a drizzle of honey to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing this recipe.
- Store any leftovers in the refrigerator and discard after 1 week.
Food history:
- Queijo do Pico is a traditional cheese from the Azores, a group of Portuguese islands in the Atlantic Ocean.
- Tapenade is a Provençal dish from France made with olives, capers, and anchovies.
Flavor profiles:
- Queijo do Pico is a semi-hard cheese with a sharp, tangy flavor.
- The olive tapenade is salty and briny with a hint of garlic and lemon.
Serving suggestions:
- Serve as an appetizer at a party or as a light lunch or snack.
Related Categories
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Region: Portuguese