MIKU MIKU TAPENADE RECIPE🫒🧄🍋🧂🐟🥄
ingredients and their measurements(approximate)
-kalamata olives, pitted, 1 cup
-castelvetrano olives, also pitted, 1 cup (you can use only one of these types of olives, I like using both!)
-capers, 1 tablespoon
-anchovies, 3-4 filets (very salty, very yummy, this ingredient has all the saltiness you need, probably)
-garlic, 2-3 cloves, crushed
-fresh chopped herbs(thyme, basil, parsley, the choice(s) are yours, I did approx. a teaspoon each of basil and parsley)
-black pepper to taste
-lemon juice, 1-2 teaspoons
-lemon zest
-olive oil! this you're going to be eyeballing👁️
1. Combine everything(except the lemon zest and olive oil) into a food processor/blender*
2. Give the mixture a couple pulses, but do not fully puree just yet.
3. Start drizzling in the olive oil, then blending until the tapenade is at a smooth consistency(if I had to guess, you'll end up using maybe half a cup of oil, maybe a little less. just add a bit at a time and blend, you'll get there)
4. Basically done! transfer the tapenade to a bowl and grate some lemon zest on top. It's even better when you let the tapenade sit in the fridge for a few hours(pour a layer of olive oil on top when storing, like you would with pesto)
Eat this on toasted baguette, roasted chicken, salmon, eggs, sandwiches! It's the most amazing charcuturie board item. Also this recipe can be doubled or tripled to make larger batches! This has been Miku Miku recipe corner.
*you can probably very finely chop and mix the ingredients by hand if you do not have a food processor. Just will take longer! Think mortar and pestle type situation.
