Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/2 cup pitted green olives
- 2 cloves garlic, minced
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1/2 cup grated Trappista cheese
- Salt and pepper to taste
Special Equipment Needed:
- Food processor
Step-by-Step Instructions:
1. In a food processor, pulse the olives, garlic, capers, and lemon juice until finely chopped.
2. Slowly pour in the olive oil while pulsing until the mixture is well combined.
3. Add in the grated Trappista cheese and pulse until just combined.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl.
- Time:
Preparation time: 10 minutes
Temperature:
- None
Serving size:
- Makes about 1 1/2 cups of tapenade
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 2g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- You can use any type of pitted olives in place of Kalamata and green olives.
- If you don't have capers, you can omit them or use chopped pickles instead.
- Any type of hard, grated cheese can be used in place of Trappista cheese.
Variations:
- Add in some chopped sun-dried tomatoes for a sweeter flavor.
- Mix in some chopped fresh herbs like basil or parsley for added freshness.
- For a spicier version, add in some red pepper flakes.
Tips and Tricks:
- Make sure to pulse the tapenade in the food processor to get a chunky texture.
- Serve the tapenade with crackers, bread, or vegetables for dipping.
- The tapenade can be made ahead of time and stored in the fridge for up to a week.
Storage Instructions:
- Store the tapenade in an airtight container in the fridge for up to a week.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the tapenade in a small bowl with a spoon for easy serving.
- Garnish with some chopped herbs or a drizzle of olive oil.
Garnishes:
- Chopped herbs like basil or parsley
- A drizzle of olive oil
Pairings:
- Serve with crackers, bread, or vegetables for dipping.
Suggested Side Dishes:
- A simple green salad with a vinaigrette dressing.
Troubleshooting Advice:
- If the tapenade is too salty, add in some more cheese to balance it out.
Food Safety Advice:
- Make sure to use clean utensils and equipment when making the tapenade.
- Store the tapenade in the fridge and discard if it smells or looks off.
Food History:
- Tapenade originated in the Provence region of France and is traditionally made with olives, capers, and anchovies.
Flavor Profiles:
- Salty, tangy, and savory.
Serving Suggestions:
- Serve as an appetizer or snack.
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