Guest guest Posted March 24, 2009 Report Share Posted March 24, 2009 Olive Paste This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator. 1 cup kalamata or mixed green and black olives 1 medium onion, chopped 3 tablespoons capers, rinsed 1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried 3 tablespoons olive oil 2 tablespoons red wine vinegar Grated peel (no white attached) of 1 lemon 1/2 teaspoon freshly ground black pepper, or to taste Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator. Makes 1 cup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2009 Report Share Posted March 25, 2009 What is some ideas of how to eat this? Bev , " AJ " <coolcook wrote: > > Olive Paste > > This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator. > > 1 cup kalamata or mixed green and black olives > 1 medium onion, chopped > 3 tablespoons capers, rinsed > 1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried > 3 tablespoons olive oil > 2 tablespoons red wine vinegar > Grated peel (no white attached) of 1 lemon > 1/2 teaspoon freshly ground black pepper, or to taste > > Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator. > Makes 1 cup. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2009 Report Share Posted March 26, 2009 It would be great on toasted slices of french bread. Also you could stir some into a cooked pasta and toss to mix well. It would be great with a spoonful over a tossed salad. AJ had some ideas too, above the recipe below. You could use it in potato salad, to season a pasta salad. Judy , " Bev " <bdowns45681 wrote: > > What is some ideas of how to eat this? > Bev > > > , " AJ " <coolcook@> wrote: > > > > Olive Paste > > > > This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator. > > > > 1 cup kalamata or mixed green and black olives > > 1 medium onion, chopped > > 3 tablespoons capers, rinsed > > 1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried > > 3 tablespoons olive oil > > 2 tablespoons red wine vinegar > > Grated peel (no white attached) of 1 lemon > > 1/2 teaspoon freshly ground black pepper, or to taste > > > > Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator. > > Makes 1 cup. > > > > Quote Link to comment Share on other sites More sharing options...
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