Appetizer > Tapenades

Sardine and Olive Tapenade Recipe

Ingredients with Measurements:
- 1 can of sardines in olive oil (4.25 oz)
- 1/2 cup of pitted Kalamata olives
- 1/4 cup of capers
- 2 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of extra-virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste

Special equipment needed:
- Food processor or blender

Step-by-step instructions:
1. Drain the sardines and place them in the food processor or blender.
2. Add the olives, capers, garlic, parsley, olive oil, and lemon juice to the food processor.
3. Pulse the ingredients until they are well combined and form a chunky paste.
4. Taste the tapenade and add salt and pepper to your liking.
5. Transfer the tapenade to a serving bowl and refrigerate for at least 30 minutes before serving.


- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- Makes about 1 1/2 cups of tapenade
- Serving size: 2 tablespoons

Nutritional information:
- Calories per serving: 70
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 10mg
- Sodium: 270mg
- Total carbohydrates: 2g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 3g

Substitutions for ingredients:
- You can use any type of canned sardines, but make sure they are packed in olive oil for the best flavor.
- If you don't have Kalamata olives, you can use any other type of black olive.
- You can substitute the capers with chopped pickles or roasted red peppers.
- If you don't have fresh parsley, you can use dried parsley or any other fresh herb like basil or cilantro.

Variations:
- You can add a teaspoon of Dijon mustard for an extra kick of flavor.
- For a creamier texture, you can add a tablespoon of mayonnaise or Greek yogurt.
- You can add a pinch of red pepper flakes for some heat.

Tips and tricks:
- Make sure to drain the sardines well before adding them to the food processor.
- You can adjust the amount of olive oil depending on how thick or thin you want the tapenade to be.
- The tapenade will taste better if you let it sit in the fridge for a few hours or overnight.

Storage instructions:
- Store the tapenade in an airtight container in the fridge for up to 5 days.

Reheating instructions:
- The tapenade is best served cold and doesn't need to be reheated.

Presentation ideas:
- Serve the tapenade in a small bowl with crackers, bread, or vegetables for dipping.
- You can also spread the tapenade on crostini or toast for a quick appetizer.

Garnishes:
- Garnish the tapenade with a sprig of fresh parsley or a few slices of lemon.

Pairings:
- The tapenade pairs well with white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Serve the tapenade with a side of mixed greens or a tomato salad.

Troubleshooting advice:
- If the tapenade is too salty, you can rinse the olives and capers before adding them to the food processor.

Food safety advice:
- Make sure to store the tapenade in the fridge and discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
- Tapenade is a traditional French condiment made with olives, capers, and anchovies.

Flavor profiles:
- The tapenade has a salty, briny, and slightly fishy flavor from the sardines.

Serving suggestions:
- Serve the tapenade as an appetizer or snack before a meal.

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Region: French

Taste: Savory, Salty, Tangy, Fishy, Umami