Epityrum (Olive Tapenade)

• aktivní čas: 10 minutes
• celkový čas: 10 minutes

Ingredience

2 cups mixed olives (green, black, or Kalamata, pitted and roughly chopped)

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 clove garlic (finely minced)

1 teaspoon chopped fresh herbs (such as thyme, oregano, or rosemary)

1/2 teaspoon ground black pepper

1/2 teaspoon crushed fennel seeds (optional)

Salt (to taste)

Cheese (like feta or goat cheese and crusty bread, for serving)

Pokyny

Prepare the Olives: If the olives have pits, carefully remove them. Roughly chop the pitted olives and place them in a mixing bowl.

Season and Mix: Add the minced garlic, chopped herbs, black pepper, and crushed fennel seeds (if using) to the olives. Drizzle the olive oil and red wine vinegar over the mixture.

Combine and Adjust Seasoning: Mix everything thoroughly, ensuring the olives are well-coated with the herbs, vinegar, and oil. Taste and add salt if necessary (some olives may already be quite salty).

Serve: Spread the Epityrum over cheese or serve alongside crusty bread. It can be made ahead of time and stored in the refrigerator for up to a week, allowing the flavors to meld together.

Poznámky

Olive Variety: Feel free to experiment with different types of olives for a more complex flavor profile. Kalamata and green olives work well together, but you can adjust based on your taste preference.

Herb Substitutions: If you don’t have fresh herbs, dried herbs can be used in smaller quantities. Adjust to taste, but remember that dried herbs are more concentrated in flavor.

Make-Ahead Tip: This spread tastes even better when made a day in advance, as the flavors have time to meld. Store it in an airtight container in the refrigerator, and let it come to room temperature before serving.