Ingredients with Measurements:
- 1 cup of Tyrozouli cheese, crumbled
- 1/2 cup of pitted Kalamata olives
- 1/2 cup of pitted green olives
- 1/4 cup of capers
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, combine the Kalamata olives, green olives, capers, and minced garlic. Pulse until finely chopped.
2. Add the extra-virgin olive oil and lemon juice to the mixture and pulse until well combined.
3. Add the crumbled Tyrozouli cheese to the food processor and pulse until the cheese is finely chopped and well combined with the olive tapenade.
4. Season the mixture with salt and pepper to taste.
5. Transfer the Tyrozouli and Olive 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 Tyrozouli and Olive Tapenade
- Serves 6-8 people
Nutritional information:
- Calories: 180
- Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 670mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 0g
- Protein: 4g
Substitutions for ingredients:
- Tyrozouli cheese can be substituted with feta cheese or goat cheese.
- Kalamata olives and green olives can be substituted with any type of pitted olives.
- Capers can be substituted with chopped sun-dried tomatoes.
Variations:
- Add chopped fresh herbs such as parsley, basil, or oregano to the mixture for added flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to chill the Tyrozouli and Olive Tapenade before serving to allow the flavors to meld together.
- Serve with crackers, pita chips, or sliced baguette.
Storage instructions:
- Store the Tyrozouli and Olive Tapenade in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the Tyrozouli and Olive Tapenade in a decorative bowl with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs such as parsley, basil, or oregano.
Pairings:
- Serve with a chilled white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a Greek salad or roasted vegetables.
Troubleshooting advice:
- If the mixture is too thick, add a little more extra-virgin olive oil to thin it out.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the Tyrozouli and Olive Tapenade.
- Store the Tyrozouli and Olive Tapenade in the refrigerator and discard any leftovers after 5 days.
Food history:
- Tyrozouli cheese is a traditional Greek cheese made from sheep's milk.
Flavor profiles:
- The Tyrozouli and Olive Tapenade has a salty and tangy flavor from the olives and capers, with a creamy and slightly sharp flavor from the Tyrozouli cheese.
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering.
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Region: Greek