I've been using this black olive paste, spread over lavash from Trader Joe's. Topped with sliced red onions, goat cheese, and crushed red peppers--along with the occasional thinly sliced green apple & walnuts. Toasted in the oven & sliced, this has been the hit of several parties I've been going to.
Black Olive Paste
From Todd English’s book “The Olives Table”
In any recipe calling for olive paste, you can use
store-bought, but we prefer to make our own, so that we can be sure of getting exactly what we want. This is a great spread on crostini, used as a dip, or mixed into spaghetti.
Makes about 1 ½ cups
1 cup pitted black olives, such as Kalamata,
oil-cured, or Gaeta
5 anchovy fillets
5 garlic cloves
½ cup extra virgin olive oil
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
rosemary
½ teaspoon black pepper
Place the olives, anchovy fillets, garlic, olive oil, rosemary, and pepper into a blender or food processor fitted with a steel blade and blend into a smooth paste.
Traca’s note: This is amazing. No need to tweak. Be sure to get tasty olives since this is the star
ingredient. In general, I'm not a big fan of rosemary, but the amount here is is perfect — it does not overwhelm or dominate. I make a double batch and keep it in the refridgerator. Somehow, I've still managed to make this 4 times in the last few weeks!
Black Olive Paste
From Todd English’s book “The Olives Table”
In any recipe calling for olive paste, you can use
store-bought, but we prefer to make our own, so that we can be sure of getting exactly what we want. This is a great spread on crostini, used as a dip, or mixed into spaghetti.
Makes about 1 ½ cups
1 cup pitted black olives, such as Kalamata,
oil-cured, or Gaeta
5 anchovy fillets
5 garlic cloves
½ cup extra virgin olive oil
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
rosemary
½ teaspoon black pepper
Place the olives, anchovy fillets, garlic, olive oil, rosemary, and pepper into a blender or food processor fitted with a steel blade and blend into a smooth paste.
Traca’s note: This is amazing. No need to tweak. Be sure to get tasty olives since this is the star
ingredient. In general, I'm not a big fan of rosemary, but the amount here is is perfect — it does not overwhelm or dominate. I make a double batch and keep it in the refridgerator. Somehow, I've still managed to make this 4 times in the last few weeks!