Ingredients for Garlic Tapenade From Enon Valley Garlic
- Ripe Olives
- Romano Cheese
- Parmesan Cheese
- Anchovy Fillets
- 2 tablespoons capers, drained
- 1 tablespoon fresh lemon juice
- Garlic Cloves
- Extra Virgin Olive Oil
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How to Make Garlic Tapenade From Enon Valley Garlic
- Combine 1 cup pitted Kalamata olives and 1/2 cup pitted Castelvetrano olives in a food processor. Pulse until finely chopped, but not pureed.
- In a mortar and pestle, mash 2 tablespoons of high-quality anchovy fillets and 4 large cloves of garlic (or 2 tablespoons of finely minced gourmet garlic such as Korean Red or Metechi) into a smooth paste.
- Add the olive paste to a medium bowl. Add the anchovy-garlic paste, 2 tablespoons of capers (drained), 1 tablespoon of fresh lemon juice, and 1/4 teaspoon of red pepper flakes. Gently mix to combine.
- Slowly drizzle in 1/4 cup extra virgin olive oil while stirring continuously until you reach your desired consistency. Add more olive oil if needed.
- Refrigerate for at least 1 hour to allow the flavors to meld. Serve at room temperature. This tapenade is even better the next day!
- Garnish with extra capers, a drizzle of olive oil, and fresh herbs (such as parsley or oregano) before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
1g
Fat
39g
Carbs
1g