Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled ricotta salata cheese
Special Equipment Needed:
- Food processor
Step-by-Step Instructions:
1. In a food processor, pulse the olives, capers, parsley, basil, and garlic until finely chopped.
2. With the motor running, slowly pour in the olive oil until the mixture is well combined.
3. Season with black pepper to taste.
4. Transfer the tapenade to a serving bowl and sprinkle the crumbled ricotta salata cheese on top.
5. Serve with crackers or toasted baguette slices.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups of tapenade
Nutritional information:
- Calories: 80 per serving (2 tablespoons)
- Fat: 8g
- Carbohydrates: 2g
- Protein: 1g
- Sodium: 350mg
Substitutions for ingredients:
- Kalamata olives can be substituted with other types of black olives.
- Ricotta salata cheese can be substituted with feta cheese or goat cheese.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the parsley and basil with other herbs such as thyme or oregano.
- Add a tablespoon of lemon juice for a tangy flavor.
Tips and Tricks:
- Make sure to drain the capers well before using them in the recipe.
- Use a high-quality extra-virgin olive oil for the best flavor.
- The tapenade can be made ahead of time and stored in the refrigerator for up to a week.
Storage Instructions:
- Store the tapenade in an airtight container in the refrigerator for up to a week.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve the tapenade in a decorative bowl with crackers or toasted baguette slices arranged around it.
Garnishes:
- Sprinkle some chopped fresh herbs on top of the tapenade for a pop of color.
Pairings:
- Serve the tapenade with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Serve the tapenade with a charcuterie board or a cheese platter.
Troubleshooting Advice:
- If the tapenade is too salty, rinse the olives before using them in the recipe.
Food Safety Advice:
- Make sure to use clean utensils and equipment when making the tapenade to avoid contamination.
Food History:
- Tapenade originated in the Provence region of France and traditionally includes olives, capers, anchovies, and olive oil.
Flavor Profiles:
- The tapenade is salty and savory with a hint of garlic and herbs.
Serving Suggestions:
- Serve the tapenade as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian