Creating an Arugula & Green Olive Tapenade Dip is a flavorful journey that marries the peppery bite of fresh arugula with the briny tang of green olives. This tapenade dip can serve as a bold statement to any appetizer spread, introducing a robust Mediterranean flair that is both sophisticated and satisfying.
At the heart of the dip is the arugula, known for its slightly bitter and spicy notes, which adds a vibrant freshness and depth of flavor. Complementing this are green olives, which provide not only a punch of saltiness and piquancy but also a pleasing textural contrast to the softer leaves of the arugula.
To round out the flavors and add complexity, capers and garlic are often incorporated for their respective tartness and pungent kick, while lemon zest and juice bring brightness to cut through the richness. A drizzle of extra virgin olive oil binds these ingredients together, adding a smooth mouthfeel and enhancing the overall taste with its fruity notes.
Nuts such as almonds or walnuts could be included to introduce a subtle crunch and earthiness, while fresh herbs like basil or parsley would offer fleeting hints of sweetness and a pop of color. Parmesan cheese or its vegan substitutes could also make an appearance for those desiring a hint of umami and savoriness in the dip.
Arugula & Green Olive Tapenade Dip Recipe
Arugula & Green Olive Tapenade Dip
Equipment
- 1 bowl
- 1 blender
Ingredients
- 1 cup pitted brine-cured green olives
- 3 oz. baby arugula
- 1/4 cup fresh cilantro leaves
- 1/2 chopped walnuts
- 2 tbsp vegan mayonnaise
- 1 tbsp lemon juice
- Freshly ground black pepper to taste
- 2 tbsp clean water
- A few basil leaves optional
Instructions
- Combine all the ingredients in a bowl of a blender or mini food processor and blend or process until evenly chopped, stop and scrape down the sides of bowl, add little more water if possible, you can go ahead and pulse for few more times to make it smooth or you can leave it as it is.
- Transfer to a serving plate and top with any desired topping and enjoy immediately. Store any leftover in an air tight container and keep in the fridge, use within a week.
Cooking Tips about Arugula & Green Olive Tapenade Dip
- Selecting Olives: Choose quality green olives, preferably pitted for convenience, that have a firm texture and briny flavor. This will form the core of your tapenade’s taste profile.
- Balancing Bitterness: Arugula can be slightly bitter, so balance it out with the other ingredients. Adding a touch of honey or agave syrup can counteract the bitterness if needed.
- Freshness of Arugula: Use fresh arugula leaves to ensure a vibrant peppery flavor. Make sure the leaves are well-rinsed and patted dry before using.
- Proper Chopping: For the best texture in your tapenade, finely chop the olives and capers by hand or pulse them in a food processor to control the chunkiness.
- Lemon Zest and Juice: Don’t forget to include both zest and juice of a lemon; they add a bright citrusy note that complements the robustness of the olives and the sharpness of the arugula.
- Use of Capers: Capers bring a tart and tangy element to the dip. Be sure to rinse them if they are preserved in brine, as they can be quite salty.
- Garlic Intensity: Adjust the amount of garlic based on how strong you want that flavor to come through. A little goes a long way.
- Enhancing Creaminess: If you desire a creamier consistency, consider adding a spoonful of plant-based cream cheese or a thicker plant-based yogurt.
- Adding Nuts: For a nuttier flavor and crunch, include toasted pine nuts or almonds. Make sure they’re chopped finely if you want a smoother dip.
- Seasoning and Spices: Salt and black pepper are a must. You may also want to experiment with fresh herbs like basil or thyme to add another layer of flavor.
Serving suggestions about Arugula & Green Olive Tapenade Dip
- Toasted Crostini: Serve the dip atop slices of toasted baguette or crostini for a classic, elegant appetizer option that pairs perfectly with the robust flavors of the tapenade.
- Artisanal Breads: Offer an array of crusty artisanal breads, allowing guests to enjoy the dip with a hearty, rustic touch that balances out its intensity.
- Charcuterie Board: Integrate the dip into a charcuterie board, complementing cured meats, cheeses, and pickled vegetables with its Mediterranean flair.
- Crunchy Vegetables: Accompany the tapenade with endive leaves or cucumber slices, which provide a refreshing crunch and a neutral taste against the bold flavors.
- Sandwich Spread: Suggest using the tapenade as a zesty condiment in sandwiches and wraps, particularly those with grilled vegetables, chicken, or fish.
- Stuffed Cherry Tomatoes: Hollow out cherry tomatoes and fill them with the tapenade for a bite-sized treat that encapsulates a burst of flavors.
- Grilled Flatbreads: Drizzle olive oil over flatbreads, grill them lightly, and then spread the dip as a topping, perhaps with an added sprinkle of Parmesan or vegan cheese shavings.
- Mediterranean Mezze Platter: Add the tapenade to a mezze platter featuring hummus, baba ghanoush, dolmas, and feta cheese or its vegan substitute.
- Pita Chips: Offer pita chips, either store-bought or homemade, for scooping up the tapenade—ideal for a casual snack or informal gatherings.
- Cheese Pairings: For a non-plant-based option, pair with soft cheeses like goat cheese or cream cheese, which can balance the salty and peppery notes of the dip.
Top 5 FAQs about Arugula & Green Olive Tapenade Dip
- What textures should I expect in an Arugula & Green Olive Tapenade Dip? You can expect a varied texture profile with this dip. The base will be somewhat chunky, due to finely chopped olives and capers, which provide a pleasant bite. The arugula can add a slight crispness if left as larger pieces, or it can blend more smoothly into the mixture. Nuts like almonds or walnuts contribute additional crunchiness but can be chopped finely for a smoother consistency.
- Can I make this tapenade dip in advance, and how should I store it? Yes, you can certainly prepare this tapenade dip ahead of time. Store it in an airtight container in the refrigerator, where it will keep for up to a week. Be aware that the flavors may intensify over time, particularly the garlic and brininess of the olives.
- Is there a way to reduce the bitterness of the arugula in the dip? If you find the bitterness of the arugula too pronounced, consider balancing it with other ingredients. A touch of honey or agave syrup can counteract the bitterness effectively. Additionally, using a bit less arugula or blending it more finely can distribute its sharpness more evenly throughout the dip.
- What are some variations I can try with this tapenade dip for different flavors? For variations, try adding different herbs such as basil or thyme for freshness, or switch up the nuts with toasted pine nuts for a change in nuttiness. Introducing sundried tomatoes can add a sweet-tart dimension. For a cheesy twist without dairy, you might mix in a vegan Parmesan alternative.
- How do I serve the Arugula & Green Olive Tapenade Dip to impress my guests? To create a visually appealing dish, serve the tapenade in a beautiful bowl with a drizzle of extra virgin olive oil on top. Pair it with a selection of crusty bread, crostini, and fresh vegetables for dipping. As part of a larger spread, include it on a Mediterranean-themed charcuterie board with assorted cheeses, cured meats (for non-vegan options), and pickled delights. Garnish with a sprinkle of chopped fresh parsley or basil to add color and a pop of flavor just before serving.
In conclusion, the Arugula & Green Olive Tapenade Dip offers a celebration of vibrant Mediterranean flavors that is sure to be a hit with any crowd. The peppery arugula and briny green olives serve as the stars of this dip, creating a dynamic interplay of sharp and savory notes. The capers and garlic add layers of tang and zing, while the lemon zest and juice introduce a refreshing citrus harmony to balance the robust profile of the other ingredients.
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