We've eaten a lot of this in very hot weather. I think the Spanish olives are important and we used to take them with us as they were not always easy to find in your neighbourhood.
(But then, I really am a fan of Spanish olive oil, too.)
I've posted this in the past. It's still superb. And no one leaves without asking for the recipe, after trying it.
Green Olive Paste Canape Penelope Casas
(CANAPE DE PASTA DE ACEITUNA VERDE)
Gives, capers, anchovy, almonds, and garlic, the ingredients in this recipe, are the very essence of the flavour of Spain. This canape always reminds me of the endless olive groves of Jaen, the plains of Castilla, the taverns of Madrid, Sevilla. The paste is wonderful spread on a slice of bread, but it could also serve as a condiment, enlivening the taste of, for example, meatballs, empanadilla fillings, and salad dressings.
SERVES 4 (MAKES ABOUT 12)
40 pitted green Spanish olives, coarsely chopped
1 teaspoon capers
4 anchovies from a freshly opened can, coarsely chopped
1 teaspoon finely ground blanched almonds I clove garlic, mashed to a paste or put through a garlic press
4 tablespoons fruity olive oil
1/8 teaspoon ground cumin
1/4 teaspoon paprika, preferably Spanish style
1/4 teaspoon thyme
Freshly ground pepper
About twelve 1/4-inch slices long crusty loaf bread
Pimiento for garnish
Place all ingredients except bread and pimiento in the bowl of a processor and mix until as finely chopped as possible. Transfer to a mortar and pound until the mixture forms a paste. (May be prepared ahead) Spread very thinly on the bread and garnish with pieces of pimiento.
(But then, I really am a fan of Spanish olive oil, too.)
I've posted this in the past. It's still superb. And no one leaves without asking for the recipe, after trying it.
Green Olive Paste Canape Penelope Casas
(CANAPE DE PASTA DE ACEITUNA VERDE)
Gives, capers, anchovy, almonds, and garlic, the ingredients in this recipe, are the very essence of the flavour of Spain. This canape always reminds me of the endless olive groves of Jaen, the plains of Castilla, the taverns of Madrid, Sevilla. The paste is wonderful spread on a slice of bread, but it could also serve as a condiment, enlivening the taste of, for example, meatballs, empanadilla fillings, and salad dressings.
SERVES 4 (MAKES ABOUT 12)
40 pitted green Spanish olives, coarsely chopped
1 teaspoon capers
4 anchovies from a freshly opened can, coarsely chopped
1 teaspoon finely ground blanched almonds I clove garlic, mashed to a paste or put through a garlic press
4 tablespoons fruity olive oil
1/8 teaspoon ground cumin
1/4 teaspoon paprika, preferably Spanish style
1/4 teaspoon thyme
Freshly ground pepper
About twelve 1/4-inch slices long crusty loaf bread
Pimiento for garnish
Place all ingredients except bread and pimiento in the bowl of a processor and mix until as finely chopped as possible. Transfer to a mortar and pound until the mixture forms a paste. (May be prepared ahead) Spread very thinly on the bread and garnish with pieces of pimiento.