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 PATE(PORTUGUESE)
Make and share this Black Olive Pate(Portuguese) recipe from Food.com.
Provided by Sharon123
Categories Spreads
Time 1h15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Spread the olives out on several thickness of paper towels, top with several more thicknesses of paper towels, then roll up tight, and set aside (to rid the olives of as much moisture as possible so that the pate won't be soupy).
- Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end sealing in the garlic. Place in the oven and roast until the garlic is quite tender, about 1 hour. Remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by processing 15 seconds. Scrape down the sides of the blender or work bowl with a rubber spatula, process for another 15 seconds, then scoop all into a small bowl. Cover tightly. Store in a refrigerator until about 30 minutes before serving.
- Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.
Nutrition Facts : Calories 408.6, Fat 32.5, SaturatedFat 4.3, Sodium 2646.2, Carbohydrate 32.4, Fiber 10.6, Sugar 0.4, Protein 5.1
BLACK OLIVE PATE
Provided by Food Network
Time 1h45m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy).
- Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving.
- Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.
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
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- Blend the mixture with the help of a hand blender until smooth. Taste a small sample to check the salt. I recommend avoiding to add the salt from the beginning as the olives might already taste quite salty from the brine in which they were preserved. If needed, add salt to taste and stir to combine.
- As an alternative to the use of salt, you can add up to 1/2 tsp anchovy paste. It pairs really well with olives, giving a nice flavour depth. Just stir it in instead of the salt and serve.
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