Ingredients with Measurements:
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 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. In a food processor or blender, combine the sun-dried tomatoes, olives, capers, garlic, and parsley.
2. Pulse the mixture until it is coarsely chopped.
3. Add the olive oil and lemon juice and pulse again until the mixture is well combined.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- Makes about 2 cups of tapenade
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 60
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrates: 2g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 1g
Substitutions for ingredients:
- Sun-dried tomatoes: Use roasted red peppers instead.
- Kalamata olives: Use any other type of black olive.
- Capers: Use chopped pickles or pickled peppers instead.
- Garlic: Use garlic powder or omit if desired.
- Fresh parsley: Use fresh basil or oregano instead.
- Olive oil: Use any other type of oil, such as canola or vegetable oil.
- Lemon juice: Use lime juice or red wine vinegar instead.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Substitute the olives for artichoke hearts or roasted garlic.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Make sure to drain the sun-dried tomatoes and capers before using them in the recipe.
- For a smoother texture, blend the tapenade for a longer period of time.
- Serve with crackers, bread, or vegetables for dipping.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the tapenade in a small bowl with a spoon for easy serving.
Garnishes:
- Top with a sprig of fresh parsley or a drizzle of olive oil before serving.
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Serve with a cheese board or a charcuterie platter.
Troubleshooting advice:
- If the tapenade is too thick, add more olive oil to thin it out.
Food safety advice:
- Make sure to properly store the tapenade in the refrigerator to prevent spoilage.
Food history:
- Tapenade originated in the Provence region of France and traditionally includes olives, capers, and anchovies.
Flavor profiles:
- The tapenade is salty, tangy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or snack.
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