Black Olive Anchovy Caper Spread Garum Recipes

BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)

Black Olive, Anchovy, & Caper Spread (Garum) image

In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"

Provided by TxGriffLover

Categories Low Protein

Time 1h10m

Yield 1 3/4 cups

Number Of Ingredients 9

Ingredients

2 cups pitted black olives, such as nicoise (see note)
4 anchovy fillets, chopped and mashed with a fork
2 tablespoons capers, drained
1 large garlic clove, crushed with a garlic press
1 large hard-cooked egg yolk, mashed with a fork
2 tablespoons dark rum (or brandy)
1/2 teaspoon Dijon mustard
4 tablespoons fragrant extra virgin olive oil
grilled bread, toast or breadstick, for serving

Steps:

Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.

Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9

GREEN-OLIVE AND CAPER TAPENADE

Green-Olive and Caper Tapenade image

Categories Condiment/Spread Fish Garlic Olive Capers Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 5

Ingredients

5 tablespoons drained capers
1/2 cup pimiento-stuffed green olives (a 3-ounce jar)
2 flat anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil

Steps:

In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

BLACK OLIVE AND CAPER PASTE

Black Olive and Caper Paste image

You only need a tablespoon or so per serving of fish. Whatever paste is leftover can be spread on toast rounds and served as appetizers. I have also used this on pizza to give the crust a different twist!!

Provided by Abby Girl

Categories Spreads

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 cup black olives, pitted (Kalamata or Nicoise)
1 medium garlic clove, coarsely chopped
1 anchovy fillet (optional)
1 tablespoon capers
1 pinch thyme (to taste)
1 pinch black pepper
2 tablespoons olive oil

Steps:

Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.).

Nutrition Facts : Calories 400, Fat 41.5, SaturatedFat 5.7, Sodium 1428, Carbohydrate 9.9, Fiber 4.7, Sugar 0.1, Protein 1.5

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

OLIVE-CAPER SPREAD

Olive-Caper Spread image

This salty spread is perfect with crudite and crackers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 cups pitted brine-cured black olives
1 cup loosely packed fresh parsley leaves
2 tablespoons rinsed capers
2 anchovy fillets, optional
Finely grated zest and juice of 1 lemon
2 tablespoons olive oil

Steps:

In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped.
With the motor running, add olive oil; process until a paste forms.

GREEN OLIVE TAPENADE

Green Olive Tapenade image

Provided by Craig C. Cantor

Categories Condiment/Spread Food Processor Garlic Olive No-Cook Cocktail Party Capers Bon Appétit France

Yield Makes about 1 1/3 cups

Number Of Ingredients 8

Ingredients

1 10-ounce jar cured pitted green olives, well drained
1 2-ounce can anchovy fillets, well drained
2 large garlic cloves
1 teaspoon drained capers
1/4 cup olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Toasted bread slices

Steps:

Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.

BLACK OLIVE TAPENADE

Black olive tapenade image

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

Provided by Miriam Nice

Categories Canapes, Condiment

Time 5m

Yield makes 1 small jar

Number Of Ingredients 6

Ingredients

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

Steps:

Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium

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