ICE ‘25
Green Olive Tapenade Recipe
8 servings
份量10 minutes
总时间配料
1 1/2 cups (155 grams) Pitted Castelvetrano Olives (one small jar, drained*)
1 1/2 cups (170 grams) Pitted Medium Green Ripe Olives (one can, drained)
1/2 teaspoon Lemon Zest
2 teaspoons Lemon Juice
1 1/2 tablespoons Non Pareil Capers (drained)
2-3 Plump Cloves of Garlic (adjust to taste)
1-2 pinches Red Pepper Flakes
3 tablespoons Fresh Basil or Parsley (rough chopped)
1/4 cup (50 grams) Extra Virgin Olive Oil (plus more to taste)
Fresh Ground Black Pepper
步骤
To the work bowl of a food processor fitted with the S blade, add the olives, lemon zest and juice, capers, garlic, red pepper flake, herbs, olive oil and a few twists of fresh ground pepper.
Pulse the food processor 5-6 times. Scape down the bowl and pulse again a few more times for a relish (chunkier) or longer for a paste or spread (the pictures in the blog post are between a relish and spread, both ideal for topping hummus or scooping up with a cracker). Taste for seasoning adjustment.
Drizzle in a few more tablespoons of olive oil if desired to adjust consistency.
Store at room temperature if serving within a few hours. Otherwise store in a lidded container, in the fridge for up to two weeks.
备注
Olive 1
Blend in jicama with olives
Grate jicama on top
Jicama 2
Blend jicama with capers and tomato
Top with candied jicama
营养
每份大小
0.25 cups
卡路里
136 kcal
总脂肪
15 g
饱和脂肪
2 g
不饱和脂肪
12 g
反式脂肪
-
胆固醇
-
钠
832 mg
总碳水化合物
3 g
膳食纤维
2 g
总糖
0.3 g
蛋白质
1 g
8 servings
份量10 minutes
总时间