Ingredients with Measurements:
- 1 cup walnuts, chopped
- 1/2 cup pitted Kalamata olives
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the walnuts, olives, garlic, capers, lemon juice, salt, and black pepper.
2. Pulse until the mixture is coarsely chopped.
3. While the food processor is running, slowly pour in the olive oil until the mixture is smooth and well combined.
4. Taste and adjust seasoning as needed.
5. Transfer the tapenade to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- Serve at room temperature.
Serving size:
- Makes about 1 1/2 cups of tapenade.
- Serving size: 2 tablespoons.
Nutritional information:
- Calories: 120
- Total fat: 12g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 220mg
- Total carbohydrate: 3g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of nut in place of walnuts, such as almonds or pecans.
- If you don't have Kalamata olives, you can use any type of black olive.
- You can use red wine vinegar in place of lemon juice.
- If you don't have capers, you can omit them or use chopped pickles instead.
Variations:
- Add 1/4 cup of chopped sun-dried tomatoes for a sweeter, tangier tapenade.
- Add 1/4 cup of chopped fresh herbs, such as parsley, basil, or thyme, for a more herbaceous tapenade.
- Add 1/4 cup of crumbled feta cheese for a creamier, saltier tapenade.
Tips and tricks:
- Toast the walnuts in a dry skillet over medium heat for a few minutes before using them in the recipe for a deeper, nuttier flavor.
- If the tapenade is too thick, add more olive oil until it reaches your desired consistency.
- Serve the tapenade with crackers, sliced baguette, or vegetables for dipping.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the tapenade in a small bowl with a spoon for easy scooping.
- Garnish the tapenade with a sprig of fresh herbs or a sprinkle of chopped nuts.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Chopped nuts, such as walnuts or almonds
Pairings:
- Serve the tapenade with crackers, sliced baguette, or vegetables for dipping.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Serve the tapenade alongside a cheese board with various types of cheeses, fruits, and nuts.
Troubleshooting advice:
- If the tapenade is too salty, add more walnuts or olives to balance out the flavor.
- If the tapenade is too thick, add more olive oil until it reaches your desired consistency.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before preparing the tapenade.
- Store the tapenade in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
- Tapenade originated in the south of France and is traditionally made with olives, capers, and anchovies.
Flavor profiles:
- The tapenade is savory, salty, and nutty with a tangy finish.
Serving suggestions:
- Serve the tapenade as an appetizer or snack before a meal.
Related Categories
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