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Subscribe to forums RSS#1 Thu 15 Oct 09 4:02pm
Stella Heath
Occupation getting along as best I can
- From Burgos, Spain
- Member since Mon 27 Oct 08
Black olive and anchovy paste
http://www.jamieoliver.com/bloggers/vie … p?id=45110
Use four or five stoned black olives for each anchovy fillet, and a little of the olive oil from the tin..If you're going to make a large amount, you can use a blender, but this morning I just mashed it all together with a fork.
Spread on toast for a healthy breakfast or snack, or use instead of butter for canapés, etc. 
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#2 Sat 17 Oct 09 10:20pm
ACDC
Occupation Bewitched, bothered and bewildered Mother
- From Ireland
- Member since Tue 19 Aug 08
Re: Black olive and anchovy paste
I have'n made any tapenades in ages. Here's the encouragement I needed. 
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#3 Sun 18 Oct 09 3:22pm
Stella Heath
-
Occupation getting along as best I can
- From Burgos, Spain
- Member since Mon 27 Oct 08
Re: Black olive and anchovy paste
So glad to hear that. Enjoy! 
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#4 Mon 19 Oct 09 3:38am
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Black olive and anchovy paste
This is my FiL's recipe. source unknown.
Grandad's Olive Tapenade
1kg pitted black olives
6 sundried tomatoes- chopped
1/2 cup chopped almonds
4-5 anchovy fillets rinsed and dried
2-4 teaspoons capers rinsed and dried
2 large cloves garlic
1 teaspoon oregano (fresh pref. But dried is OK at a pinch)
1 teaspoon thyme (as always, fresh is best)
1/2 lemon juiced
1 generous teaspoon sweet chilli sauce (or use chilli paste to taste) * avoid the sweet chilli sauce with ginger- too many tastes.
olive oil
Method:
Whiz all (but olive oil) in a food processor. We prefer to leave a bit of texture- it's up to you. Stir in olive oil until the taste and consistency is right for you. Place in covered container and refrigerate. Needs approx' 3 days to 'mature' before using.
We use it on wood fired/ rustic type crusty breads and as antipasti.
Enjoy!
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#5 Mon 19 Oct 09 4:19am
Birdymum
- From Newcastle, NSW, Australia
- Member since Thu 23 Oct 08
Re: Black olive and anchovy paste
Maree That sounds wonderfully tasty, I might give it a try.
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#6 Mon 19 Oct 09 1:39pm
Stella Heath
-
Occupation getting along as best I can
- From Burgos, Spain
- Member since Mon 27 Oct 08
Re: Black olive and anchovy paste
I'll try it too, but I may substitute the almonds for pine kernels. Nuts give OH gout attacks 
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#7 Tue 20 Oct 09 2:15am
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Black olive and anchovy paste
I often use pine nuts instead of almonds in this and it works well. FiL, being Greek, insists on using Kalamata olives. They are tastier than some other varieties but the choice is up to you.
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#8 Tue 20 Oct 09 2:18am
Luvmegrub
-
Occupation Cleaner at The Salmon Arms
- From Sydney, Australia
- Member since Fri 22 Aug 08
Re: Black olive and anchovy paste
How long would it keep Maree?
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#9 Tue 20 Oct 09 2:42am
Maree
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Black olive and anchovy paste
It allegedly keeps for a week in the fridge in a jar. Pouring in enough olive oil to cover should, theoretically, extend its life. I've never tried keeping it for that long as there's never much in the way of left overs 
. The quantities can easily be halved.
I've smeared it on lamb (add some extra OO and make like a marinade/wet rub) prior to cooking and stuffed chicken breasts with it, too.
Let me know how it goes if you try it.
Last edited by Maree (Tue 20 Oct 09 3:55am)
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#10 Tue 20 Oct 09 2:52am
Luvmegrub
-
Occupation Cleaner at The Salmon Arms
- From Sydney, Australia
- Member since Fri 22 Aug 08
Re: Black olive and anchovy paste
I think I will make half the quantity first time. We are going to Jazz in the Vines weekend after next (will wave 
in your new direction) and it would be nice to take along for our picnic.
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