Ingredients with Measurements:
- 1 cup pitted Kalamata olives
- 1/2 cup crumbled Tuma cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers
- 2 cloves garlic, minced
- 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 olives, Tuma cheese, parsley, capers, and garlic. Pulse until finely chopped.
2. With the motor running, slowly pour in the olive oil and lemon juice until the mixture is smooth and well combined.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve with crackers, bread, or vegetables for dipping.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
Temperature:
- Refrigerate until ready to serve
Serving size:
- Makes about 1 1/2 cups of tapenade
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 80
- Fat: 8g
- Carbohydrates: 2g
- Protein: 1g
- Fiber: 1g
- Sodium: 280mg
Substitutions for ingredients:
- Kalamata olives can be substituted with other types of black olives.
- Tuma cheese can be substituted with feta cheese or goat cheese.
- Parsley can be substituted with other fresh herbs such as basil or oregano.
- Capers can be omitted or substituted with chopped sun-dried tomatoes.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the lemon juice with balsamic vinegar for a tangy twist.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Make sure to drain the olives well before using them in the recipe.
- For a chunkier texture, pulse the ingredients a few times instead of blending them until smooth.
- The tapenade can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the tapenade in a small bowl or ramekin.
- Garnish with a sprig of fresh parsley or a drizzle of olive oil.
Garnishes:
- Fresh parsley
- Drizzle of olive oil
Pairings:
- Crackers
- Bread
- Vegetables (carrots, celery, cucumber, etc.)
Suggested side dishes:
- Antipasto platter
- Charcuterie board
- Grilled vegetables
Troubleshooting advice:
- If the tapenade is too salty, rinse the olives before using them in the recipe.
- If the tapenade is too thick, add more olive oil or lemon juice to thin it out.
Food safety advice:
- Make sure to store the tapenade in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Tapenade originated in the Provence region of France and traditionally includes olives, capers, anchovies, and olive oil.
Flavor profiles:
- Salty
- Tangy
- Savory
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Mediterranean