Olive Tapenade, often referred to as “oilvada”, is a cherished recipe from the heart of the Mediterranean. This blend of olives, capers, anchovies, and other select ingredients creates a pâté that’s both rich in flavor and versatile in use.

Olives: The Heart and Soul of Tapenade

Olives, a staple in Mediterranean cuisine, are the driving force behind the delectable Olive Tapenade. Their unique flavor profile, ranging from earthy and savory to a hint of tanginess, sets the stage for this dish. When you think of olives, imagine sun-soaked groves, ancient culinary traditions, and generations of expertise in selecting and curing the best fruits. It’s this depth of flavor and history that they bring to the tapenade.

But olives don’t stand alone. They are masterfully paired with ingredients like capers, which add a briny punch, and anchovies that introduce a subtle umami undertone. The inclusion of fresh parsley and lemon juice brightens the mix, while garlic adds a touch of aromatic warmth. And let’s not forget the sun-dried tomatoes, which contribute a gentle sweetness, balancing the robust flavors.

Together, these ingredients dance in harmony, creating a spread that’s not just food, but an experience. Each bite of tapenade is a journey through the Mediterranean, capturing its essence and rich culinary heritage.

Olives Tapenade Recipe 

Ingredients

• Green and black olives: 1 cup (a mix, pitted)
• Capers: 2 tablespoons, drained
• Anchovy fillets: 2 to 3, depending on your taste preference
• Fresh parsley: 1/4 cup, finely chopped
• Lemon juice: 1 tablespoon, freshly squeezed
• Garlic cloves: 2, minced
• Extra virgin olive oil: 1/4 cup (or enough to achieve desired consistency)
• Sun-dried tomatoes: 1/4 cup, roughly chopped

Instructions:

1. Preparation: Start with pitted olives and roughly chopped sun-dried tomatoes.
2. Blend: In a food processor, combine all ingredients, aiming for your preferred texture, whether smooth or chunky.
3. Add Olive Oil: Gradually introduce the olive oil as you blend, achieving the desired consistency for your pâté.
4. Taste Test: Sample your tapenade and adjust with additional lemon juice or salt if needed.
5. Serve: Enjoy your tapenade on toasted bread, within sandwiches, or as a unique topping for dishes.

Got leftover tapenade? 🤔 Fridge it! Made too much? Freeze it! 😜 Loving this recipe? Pin the pic below on Pinterest and spread the olive love! ❤️

Recipe Variations for Olive Tapenade

1. Herb-Infused Tapenade:

• Ingredients: Add 1 tablespoon of finely chopped fresh rosemary or thyme.
• Taste Profile: This variation introduces a fragrant and slightly woody note to the tapenade reminiscent of Mediterranean gardens.

2. Spicy Kick Tapenade:

• Ingredients: Mix in 1 teaspoon of red pepper flakes or a small diced chili pepper.
• Taste Profile: For those who love a bit of heat, this version adds a spicy kick that contrasts beautifully with the briny olives.

3. Citrus Zest Tapenade:

• Ingredients: Grate in the zest of 1 lemon or orange.
• Taste Profile: The citrus zest brightens up the tapenade, adding a refreshing and zesty undertone.

4. Nutty Olive Tapenade:

• Ingredients: Blend in 1/4 cup of toasted walnuts or pine nuts.
• Taste Profile: Nuts add a delightful crunch and a nutty depth, making the tapenade even more hearty.

5. Mediterranean Fusion Tapenade:

• Ingredients: Incorporate 1/4 cup of crumbled feta cheese or diced roasted bell peppers.
• Taste Profile: This variation merges other beloved Mediterranean flavors, adding creaminess from the feta or a sweet smokiness from the bell peppers.

Storing Your Olive Tapenade

Refrigeration:

• Once you’ve prepared your tapenade, transfer it to an airtight container.
• Drizzle a thin layer of olive oil on top. This helps in preserving the freshness and preventing the tapenade from drying out.
• Store in the refrigerator for up to one week.

Freezing:

• If you’ve made a larger batch and wish to store it for an extended period, tapenade can be frozen.
• Portion the tapenade into freezer-safe bags or containers, ensuring you remove as much air as possible before sealing.
• Store in the freezer for up to three months.
• To use, thaw in the refrigerator overnight.

Serving:

• Before serving, especially if it’s been stored in the refrigerator, allow the tapenade to come to room temperature. This enhances its flavor and makes it easier to spread.
• Always use a clean utensil when serving to prevent contamination and extend its shelf life.

Note: Due to the presence of fresh ingredients like garlic and parsley, it’s essential to keep the tapenade refrigerated when not in use. If the tapenade appears or smells off, it’s best to discard it.

Chicken Piccata is more than just a dish; it’s an experience. This Italian-American classic, with its roots deeply embedded in traditional Italian cooking, has found its way into the hearts of many. The dish boasts of tender chicken breasts, kissed with a golden crust, and bathed in a zesty lemon butter sauce.

The addition of capers, parsley, and rosemary not only elevates the flavor but also adds a touch of elegance. Let’s dive into the world of Chicken Piccata and discover the magic behind this beloved dish.

A Glimpse into the Chicken Piccata History

Chicken Piccata, originally a veal-based dish in Italy, has undergone a beautiful transformation in America. The essence of the dish lies in its lemon butter wine sauce, which, when combined with garlic, capers, and fresh parsley, creates a symphony of flavors. While many are familiar with the Tuscan chicken, Chicken Piccata stands out with its unique blend of tangy and savory notes, similar to this Greek lemon chicken.

Choosing the Right Ingredients

The beauty of Chicken Piccata lies in its simplicity. Here’s what you’ll need:

• Chicken: Choose boneless, skinless chicken breasts for the best results.
• Dredging Mixture: This mixture is crucial for that golden crust. Combine flour, freshly grated parmesan cheese, salt, and pepper. While arrowroot flour is a great gluten-free option, feel free to use your preferred flour.
• Chicken Piccata Sauce: The star of the dish! Fresh lemon juice, dry white wine, chicken broth, butter, garlic, capers, fresh parsley, and rosemary come together to create this delectable sauce. If you’re not a fan of white wine, simply replace it with additional chicken broth.

Chicken Piccata Recipe

Ingredients:

• 2 large boneless skinless chicken breasts
• ¼ cup flour 
• ¼ cup finely grated parmesan cheese
• 1 teaspoon kosher salt
• 1/3 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• ½ cup dry white wine (or chicken broth)
• 4 garlic cloves, minced
• 1 cup chicken broth
• 3 tablespoons lemon juice (from 1 lemon, roughly)
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons roughly chopped fresh parsley
• A pinch of rosemary

Instructions:

1. Prepping the Chicken:
   • Put the chicken breasts on a cutting board.
   • Using a sharp knife, carefully slice each breast in half horizontally to create thinner pieces.
2. Creating the Dredging Mixture:
   • Combine the flour, parmesan cheese, salt, and pepper in a shallow bowl. Mix well.
3. Coating the Chicken:
   • Dip each chicken piece into the dredging mixture, ensuring both sides are evenly coated. Shake off any excess flour.
4. Cooking the Chicken:
   • Using a large skillet, heat the olive oil with 1 tablespoon of butter over medium-high heat.
   • When your butter is melted and the skillet is hot, add the chicken breasts.
   • Cook for 3-4 minutes on each side or until the chicken has a golden-brown crust.
   • Use tongs to remove the chicken and set them aside on a separate plate.
5. Preparing the Sauce:
   • In the same skillet, add the white wine and minced garlic. Allow it to simmer for 3-4 minutes or until the wine has reduced by half.
   • Add the chicken broth, lemon juice, capers, and the remaining 2 tablespoons of butter. Stir constantly until the butter is melted and the sauce begins to simmer.
   • Sprinkle in the rosemary and mix well.
6. Combining Chicken and Sauce:
   • Return the cooked chicken pieces to the skillet.
   • Spoon the sauce over the chicken, ensuring each piece is well-coated.
   • Let the chicken simmer in the sauce for 1-2 minutes, ensuring it’s warmed through.
7. Serving:
   • Transfer the chicken to serving plates.
   • Spoon extra sauce over the chicken for added flavor.
   • Garnish with freshly chopped parsley and serve immediately.

Mastered our Chicken Piccata? Let the world in on your culinary win. Snap, pin, and spread the foodie love. 🍗📌
Impressed? Pin the image below!

Recipe Variations:

1. Herb-Infused Chicken Piccata:

• Add finely chopped fresh herbs like basil or thyme to the dredging mixture. This will give the chicken an aromatic and herby crust.

2. Spicy Chicken Piccata:

• If you enjoy a kick of heat, spread some red pepper flakes into the sauce or add a finely chopped chili pepper for an extra zing.

3. Creamy Chicken Piccata:

• For a richer sauce, stir in ¼ cup of heavy cream or half-and-half after adding the chicken broth. This variation results in a velvety, creamy sauce that’s absolutely indulgent.

4. Mushroom Chicken Piccata:

• Add 1 cup of sliced mushrooms to the skillet after removing the chicken. Sauté until they’re golden, then proceed with making the sauce. The mushrooms add an earthy depth to the dish.

5. Tomato Burst Chicken Piccata:

• Incorporate a handful of cherry or grape tomatoes to the sauce. They’ll burst and add a sweet-tart flavor, complementing the tangy lemon sauce.

6. Olive Chicken Piccata:

• Along with capers, toss in a handful of pitted and sliced green or Kalamata olives. They add a briny touch, making the dish even more flavorful.

7. Gluten-Free Chicken Piccata:

• For those with gluten sensitivities, use almond flour or coconut flour for dredging. Ensure other ingredients, like chicken broth, are gluten-free as well.

Ginger, a staple in many kitchens, can be transformed into a delightful confection known as candied ginger or crystallized ginger. If you’ve ever wondered how to make this sweet, chewy, and slightly spicy treat at home, you’re in the right place.

In this recipe, I’ll walk you through a simple recipe, ensuring you get that perfect balance of sweetness and zing. Whether you’re looking to enjoy it on its own, use it in baked goods, or gift it to a friend for a holiday, this homemade candied ginger recipe is sure to impress.

Also, our candied jalapenos are a hit, so be sure to check them out as well. 

The Magic Behind Candied Ginger:

Candied ginger is fresh ginger that’s been cooked in a sugar syrup until it softens, then dried to achieve its signature chewy texture. It’s a fantastic way to enjoy the rich flavors of ginger in a unique, sweet form.

Candied Ginger Recipe

Ingredients

• 1 pound fresh ginger root
• 4 cups of granulated sugar (add more for coating)
• 4 cups of water
• Pinch of salt

Instructions

1. Preparation: Start by peeling the ginger root. Slice it into thin rounds, about 1/8-inch thick.
2. Blanching: In a large pot, bring water to a boil. Add the ginger slices and let them boil for about 30 seconds. Drain and rinse under cold water. This step helps to mellow out the ginger’s intense spiciness.
3. Syrup Creation: In the same pot, combine 4 cups of water and 4 cups of sugar. Stir until the sugar dissolves, and bring the mixture to a simmer.
4. Cooking the Ginger: Add the blanched ginger slices and a pinch of salt to the sugar syrup. Let it simmer for 45 minutes or until the ginger becomes translucent.
5. Drying: Drain the ginger slices and spread them out on a cooling rack over a baking sheet. Allow them to dry for at least 24 hours.
6. Coating: Once dried, toss the ginger slices in granulated sugar to coat them evenly.

Spiced up by our Candied Ginger recipe? Spread the zest! Pin the image below to your Pinterest. Sharing is the real spice of life!

Candied Ginger Variations to Try

1. Spiced Candied Ginger: Add a touch of warmth and depth to your candied ginger.

• Follow the basic recipe.
• Add 1 cinnamon stick, 5 cloves, and a star anise to the sugar syrup.
• Remove the spices before drying the ginger.

2. Citrus-infused candied Ginger: Brighten up the flavor profile with a hint of citrus.

• Follow the basic recipe.
• Add one lemon zest or orange to the sugar syrup.
• Optionally, you can also add a splash of lemon or orange juice for a more pronounced citrus flavor.

3. Vanilla Candied Ginger: A hint of vanilla adds a creamy, aromatic touch.

• Follow the basic recipe.
• Add 1 vanilla bean (split and scraped) or 1 teaspoon of pure vanilla extract to the sugar syrup.

4. Chili Candied Ginger: For those who love a kick!

• Follow the basic recipe.
• Add 1-2 dried red chilies or a pinch of chili flakes to the sugar syrup for a spicy twist.

5. Honey-sweetened candied Ginger: A natural alternative to granulated sugar.

• Substitute half of the granulated sugar with honey.
• Follow the basic recipe, but keep an eye on the syrup as honey can burn more easily than sugar.

6. Dark Chocolate Dipped Candied Ginger: Combine the spicy-sweetness of candied ginger with the richness of the chocolate.

• Follow the basic recipe for candied ginger.
• Once the ginger is dried and coated with sugar, melt dark chocolate in a double boiler or microwave.
• Dip each piece of candied ginger halfway into the melted chocolate.
• Place on parchment paper and allow to set in a cool place.

7. Coconut Candied Ginger: A tropical twist to the classic.

• Follow the basic recipe.
• After coating the dried ginger slices in granulated sugar, roll them in finely shredded coconut for an added layer of flavor and texture.

Storing and Enjoying Your Candied Ginger: Keep your candied ginger in an airtight container at room temperature, and it should remain fresh for several months. It’s perfect as a standalone treat, an ingredient in desserts, or even as a garnish for cocktails.

Using Monk Fruit and Other Sugar Alternatives in Candied Ginger

Monk Fruit Sweetener: Monk fruit sweetener is derived from the monk fruit and is many times sweeter than regular sugar. When substituting:

1. Use less monk fruit sweetener. Depending on the brand and blend, you might need anywhere from 1/3 to 1/2 of the amount of sugar called for in the recipe.
2. Keep an eye on the cooking process. Monk fruit sweetener might react differently than sugar when heated, so monitor the syrup’s consistency closely.

Other Sugar Alternatives:

• Stevia: Like monk fruit, stevia is a low-carb sweetener that is much sweeter than sugar. Use a reduced amount and check the specific brand’s conversion chart.
• Erythritol or Xylitol: These sugar alcohols can be used in a 1:1 ratio as a sugar substitute in most recipes. However, they might give a slightly different texture or aftertaste.

Tips:

1. Always check the conversion chart on the packaging of your sugar alternative. Different brands and blends can vary in sweetness.
2. When making a syrup with sugar alternatives, it might not thicken the same way as with regular sugar. You might need to adjust cooking times or methods.
3. Taste as you go. Adjust the sweetness level according to your preference.

Remember, while sugar alternatives can make the recipe more suitable for those watching their sugar intake or following specific diets, the final texture and taste might differ slightly from the traditional candied ginger made with granulated sugar. Experiment and find what works best for you!