Classic Olive Tapenade
This vibrant French olive tapenade bursts with briny, savory flavors from a blend of black and green olives, capers, and a hint of garlic. It's an effortlessly elegant appetizer, perfect for spreading on crusty bread or crackers, offering a delightful textural contrast and a zesty finish.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 25 min
- Porcje
- 4
- Trudność
- Łatwy
- Na porcję
- 242 kcal
Przygotowanie stanowiska
Składniki
- 1,5 szklankablack olive, pitted
- 0,5 szklankagreen olive, pitted
- 2 łyżkacaper, drained
- 1 ząbekgarlic, minced
- 2 łyżkafresh parsley, chopped
- 1 łyżkalemon juice, freshly squeezed
- 3 łyżkaextra virgin olive oil
- 0,25 łyżeczkablack pepper, freshly ground
Sprzęt
Food processor · Chef's knife · Cutting board · Rubber spatula · Small mixing bowl · Measuring spoons · Measuring cups
Sposób przygotowania
Krok po kroku
- 1
Ensure all black and green olives are thoroughly pitted before proceeding.
Około 2 min
Wskazówka kucharza: Pitting olives can be done quickly by pressing them with the flat side of a chef's knife until they split, then removing the pit.
- 2
Combine the pitted black olives, pitted green olives, capers, peeled garlic clove, and fresh parsley leaves in the bowl of a food processor.
Wskazówka kucharza: For a milder garlic flavor, you can blanch the garlic clove in boiling water for 30 seconds before adding it.
- 3
Pulse the ingredients in short bursts until a coarse, textured paste forms, scraping down the sides of the bowl with a spatula as needed.
Około 1 min
Wskazówka kucharza: Avoid over-processing; the tapenade should have some chunky bits for a more satisfying mouthfeel, not be a smooth purée.
- 4
Pour the fresh lemon juice and extra virgin olive oil into the food processor with the olive mixture.
Wskazówka kucharza: Use a high-quality extra virgin olive oil for the best flavor, as it's a prominent component of the tapenade.
- 5
Pulse briefly again, just until the liquids are incorporated into the tapenade.
Około 1 min
Wskazówka kucharza: This final pulse ensures the oil and lemon juice are evenly distributed without further breaking down the texture.
- 6
Transfer the tapenade from the food processor to a small serving bowl and stir in the freshly ground black pepper.
Wskazówka kucharza: Taste the tapenade at this stage and adjust the seasoning if necessary, keeping in mind the olives and capers already provide significant saltiness.
- 7
Cover the bowl and refrigerate the tapenade for at least 15 minutes to allow the flavors to meld and deepen.
Około 15 min
Wskazówka kucharza: This resting period is crucial for the ingredients to harmonize, resulting in a more complex and balanced flavor profile.
- 8
Serve the chilled tapenade with slices of toasted baguette, artisanal crackers, or an assortment of fresh vegetable sticks.
Wskazówka kucharza: For an extra touch, drizzle a little more extra virgin olive oil over the top just before serving.
Na porcję
Wartości odżywcze
- Kalorie
- 242,3kcal
- Białko
- 1,4g
- Węglowodany
- 7,6g
- Tłuszcz
- 24,6g
- Błonnik
- 2,8g
- Cukry
- 0,3g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
This classic tapenade is incredibly versatile. Serve it as part of an antipasto platter, spread it on sandwiches or wraps, or even toss it with pasta for a quick and flavorful meal. For a touch of heat, add a pinch of red pepper flakes. Pair it with a crisp, dry white wine like a Sauvignon Blanc or a light-bodied rosé.
Store leftover tapenade in an airtight container in the refrigerator. Ensure the surface is covered with a thin layer of olive oil to prevent discoloration and maintain freshness.
Tapenade is best served at room temperature or slightly chilled. If refrigerated, remove it 15-20 minutes before serving to allow the flavors to open up.