forum: Food & Drink

Subscribe to forums RSS

#1 Thu 15 Oct 09 4:02pm

Stella Heath

Forum champ
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. yummy

    Likes (0)

#2 Sat 17 Oct 09 10:20pm

ACDC

Forum champ
Occupation Bewitched, bothered and bewildered Mother
From Ireland
Member since Tue 19 Aug 08

Re: Black olive and anchovy paste

dribble  dribble  dribble

I have'n made any tapenades in ages. Here's the encouragement I needed.   thumbsup

    Likes (0)

#3 Sun 18 Oct 09 3:22pm

Stella Heath

Forum champ
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! big_smile

    Likes (0)

#4 Mon 19 Oct 09 3:38am

Maree

Forum super champ
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!


"Cook with love and laughter ..."
    Likes (3)

#5 Mon 19 Oct 09 4:19am

Birdymum

Forum champ
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. thumbsup

    Likes (0)

#6 Mon 19 Oct 09 1:39pm

Stella Heath

Forum champ
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 sad

    Likes (0)

#7 Tue 20 Oct 09 2:15am

Maree

Forum super champ
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.


"Cook with love and laughter ..."
    Likes (0)

#8 Tue 20 Oct 09 2:18am

Luvmegrub

Forum champ
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?

    Likes (0)

#9 Tue 20 Oct 09 2:42am

Maree

Forum super champ
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 wink. 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)


"Cook with love and laughter ..."
    Likes (0)

#10 Tue 20 Oct 09 2:52am

Luvmegrub

Forum champ
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 wave in your new direction) and it would be nice to take along for our picnic.

    Likes (0)

Powered by PunBB.