Ingredients with Measurements:
- 2 large red bell peppers
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Baking sheet
- Food processor
Step-by-step instructions:
1. Preheat oven to 450°F.
2. Cut the bell peppers into quarters and remove the seeds and stems.
3. Place the pepper quarters skin-side up on a baking sheet and roast in the oven for 20-25 minutes or until the skin is charred and blistered.
4. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
5. Once the peppers are cool enough to handle, peel off the skin and discard it.
6. Add the roasted peppers, olives, capers, parsley, garlic, olive oil, and balsamic vinegar to a food processor.
7. Pulse the mixture until it becomes a chunky paste.
8. Season with salt and pepper to taste.
9. Transfer the tapenade to a serving dish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 450°F.
Serving size:
Makes about 1 1/2 cups of tapenade.
Nutritional information:
Per serving (2 tablespoons):
Calories: 80
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 1g
Substitutions for ingredients:
- You can use green bell peppers instead of red bell peppers.
- If you don't have Kalamata olives, you can use black olives instead.
- You can use red wine vinegar instead of balsamic vinegar.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Add a tablespoon of honey for some sweetness.
- Add a tablespoon of chopped fresh basil for some freshness.
Tips and tricks:
- You can make this tapenade up to 3 days in advance and store it in an airtight container in the refrigerator.
- Serve the tapenade with crackers, bread, or vegetables.
- You can also use the tapenade as a spread on sandwiches or as a topping on grilled meats.
Storage instructions:
Store the tapenade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The tapenade is best served cold and does not need to be reheated.
Presentation ideas:
Serve the tapenade in a small bowl or on a platter surrounded by crackers, bread, or vegetables.
Garnishes:
Garnish the tapenade with a drizzle of olive oil and a sprinkle of chopped parsley.
Pairings:
Pair the tapenade with a crisp white wine or a light red wine.
Suggested side dishes:
Serve the tapenade with a salad or roasted vegetables.
Troubleshooting advice:
- If the tapenade is too thick, add more olive oil to thin it out.
- If the tapenade is too salty, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing the tapenade.
- Store the tapenade in the refrigerator and discard any leftovers after 3 days.
Food history:
Tapenade originated in the Provence region of France and traditionally consists of olives, capers, and anchovies.
Flavor profiles:
The tapenade is savory, salty, and slightly tangy.
Serving suggestions:
Serve the tapenade as an appetizer or snack.
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