Since time immemorial, the Greeks have been floating olives on Winter bean soups. The Moroccans prepare a pungent salad by combining them with preserved lemons, and the Italians and the Spanish gobble them down. The Southern Italians prepare Pasta Puttanesca and The French, southern French Cuisine Niçoise. They turn up for breakfast in many Mid Eastern countries as well. What do you do with olives and which are your faves ?
Here is a tiny treasure ..
Photo Copyright: Francesca Guillamet.
Kalmata Black Olive Tapenade
Ingredients
1 1/3 cups of pitted black brine cured Kalmata olives or similar
9 Tablesp of Spanish, Greek, Italian or Greek Bio/organic green or gold olive oil ..
A pinch of dried Oregano or Rosemary or fresh (1 1/2 teaspoons)
For those who enjoy a touch of heat, 1 tiny dried red chili pepper crumbled
1/8 tsp light fresh squeezed lemon juice
1 anchovy packed in Evoo patted dry .. (clean top layer gently of tiny hairy boney structures ) and mash into the de-pitted olives ..
Method
Here is a tiny treasure ..
Photo Copyright: Francesca Guillamet.
Kalmata Black Olive Tapenade
Ingredients
1 1/3 cups of pitted black brine cured Kalmata olives or similar
9 Tablesp of Spanish, Greek, Italian or Greek Bio/organic green or gold olive oil ..
A pinch of dried Oregano or Rosemary or fresh (1 1/2 teaspoons)
For those who enjoy a touch of heat, 1 tiny dried red chili pepper crumbled
1/8 tsp light fresh squeezed lemon juice
1 anchovy packed in Evoo patted dry .. (clean top layer gently of tiny hairy boney structures ) and mash into the de-pitted olives ..
Method
- Drain the olives thoroughly from the brine .. I buy mine in brine from an oak barrel at the main Market..
- After you de-pit the precious black fruits, and add the anchovy & place them in a Food Processor or with a Standup Mixer, purée and gently drizzle in the evoo.
- Serve with canapé bread slices or crackers of choice.
- It is lovely with a Greek Rosé or Rosé Prosecco or Rosé Cava or Sparkling wine of choice.
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