OLIVE PASTE
Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 3/4 cup, about
Number Of Ingredients 7
Steps:
- In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
- Add the olive oil while the food processor is running.
- Season with black pepper and add the lemon juice(and thyme if using fresh).
- Enjoy!
OLIVE PASTE
Steps:
- In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.
PASTA ELIAS: OLIVE PASTE SPREAD WITH GARLIC (TAPENADE)
Steps:
- Gather the ingredients.
- Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
- Serve as a meze with ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish or a topping. Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 416 mg, Sugar 0 g, Fat 17 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 g
BLACK OLIVE PASTE
Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta Adapted from Jeff Smith's The Frugal Gourmet Usually served as a spread for this focaccia: http://www.food.com/recipe/rustic-sourdough-focaccia-with-caramelized-onions-67753
Provided by StevenHB
Categories Spreads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.
- Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
- Sure the olives get bruised, but what do you think is going to happen in the food processor?.
- Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
- If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.
- I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
- Mix all of the ingredients in food processor.
Nutrition Facts : Calories 136.4, Fat 14.7, SaturatedFat 2, Sodium 83.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.3, Protein 0.2
BLACK OLIVE TAPENADE
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
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
BLACK OLIVE PASTE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside.
MAKE-AHEAD SPICY OLIVE PASTA
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.
BLACK OLIVE PASTE
Provided by Molly O'Neill
Categories easy, quick, condiments, dips and spreads
Time 15m
Yield About 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine the ingredients and blend with a fork. If using a food processor, be very careful not to over-process; a chunky texture is better. Store in a tightly sealed container in the refrigerator for up to one month.
- To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking. The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 0 grams
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