Tuesday, August 23


So a while back we went olive picking, several months later after sitting in salty water for months on end, we now have an edible product. Yum. But after filling up what feels like a trillion jars with olives we still had left overs. We almost consigned them to the compost and worms, but husbando checked in with Stephanie before he did the deed and bingo! Olive paste! Genius! So the following is based on Stephanie Alexander's recipe but adapted because we didn't like the flavour that resulted. We also made 2 batches, one was very smooth and more like a paste or 'tapenade" The other we made more chunky to be used as a dip.

Olive Dip

You need
* 2 cups of fat black olives, de-pitted and roughly chopped
* Handful of parsely, roughly chopped,
* 1 sprig of rosemary, off the stem and roughly chopped
* 1 large clove of garlic, you guessed it, roughly chopped
* 1/3 cup of olive oil
* 1/4 teaspoon of salt and
* 1/4 teaspoon of pepper

For a paste, chuck everything in a food processor and blitz it. Taste it and see if you think its lacking anything and adjust accordingly.
Or for a more chunky dip, put everything except the olives in the food processor and blitz. Once everything is finely chopped up and combined, add in the olives and give them a tiny blitz then a slow pulse for a second or two to combine properly.
Put your result in sterile glass jars, make them sweet labels and give them away as gifts, or y'know put it in a bowl, grab some crackers and cheese and get dipping!

We turned our paste into pizza topping, we just spread it with a squirt of tomato paste over the pizza base, added toppings et voila, delish!

1 comment:

  1. We have five olive trees in our back yard with olives on them...I didn't realise you had to do something with them...I tried one and it was foul so I assumed they were'nt edible. Is it as easy as leaving them in salty water?



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