Thursday, May 27, 2010

Nice and Nasty Nibbles

These two recipes are olive-based and both make an excellent 'vegetable pate' to spread on bruschetta. The first can be made the day before being used and kept chilled in the fridge. The second recipe is for the classic tapenade that can be stored for longer.

Olive and Herb Paste:
9 oz (250g) pitted green olives
1 shallot, finely chopped
freshly ground pepper
1 clove garlic, peeled and crushed
2 - 3 tblsp extra virgin olive oil
1 tblsp chopped fresh flat-leafed parsley
1 tblsp chopped fresh oregano (or marjoram)
1 tsp lime (or lemon) juice
Put the olives, shallot and garlic in a food processor or blender, adding pepper to taste, then blitz down to a coarse paste (NOT to a puree). Gradually add the oil as the motor is running. Finally stir in the herbs and the citrus juice. Spread onto toasted sliced ciabatta that has been brushed with oil, and serve. Or put the olive paste into a bowl, cover and keep chilled overnight to use the following day.

4 cloves garlic, peeled and crushed
2 pint measure pitted black olives
6 anchovy fillets (drained)
1 tblsp capers, rinsed
1 handful fresh flat-leaf parsley, chopped
approx half pint olive oil
Put everything but the oil into a food processor or blender and blitz until finely chopped. Using a low speed, slowly add enough of the oil until the mixture is smooth, but still has body (not blitzed to a puree).
Spoon into hot sterilised jars. Cover with a layer of extra oil, then seal and store in the fridge for up to three weeks.