Black Olive Paste Recipes

EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)

Steps:

• Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
• Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
• Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
• Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.

BLACK OLIVE PASTE

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.

BLACK OLIVE PASTE

Steps:

• In a large bowl, combine the ingredients and blend with a fork. If using a food processor, be very careful not to over-process; a chunky texture is better. Store in a tightly sealed container in the refrigerator for up to one month.
• To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking. The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.

BLACK OLIVE PATE

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 PASTE

Steps:

• In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside.

SOLE ROULADE WITH BLACK OLIVE PASTE, ROAST PEPPER, CAPERS AND BASIL

Steps:

• Roast 2 lightly oiled and seasoned red peppers in a saute pan on the bottom of a 400 degree oven. Turn every few minutes until all sides are fairly charred, about 12 minutes. Place peppers in a plastic bag to loosen skin. When cool, peel and discard stem and seeds. Cut into sections about 4 inches by 1 1/2 inches. Place each sole filet, whiter side down on, on cutting board. Cover with double layered plastic wrap and pound lightly with the smooth side of a mallet or heavy knife to thin out fish some without tearing it. Spread black olive paste lightly onto each filet, and lay down one red pepper strip per filet. Roll each filet fairly tight from thin end (tail) to head (thicker end). Season roulades and poach in 2 ounces white wine, juice and strips of zest of one lemon, capers, tomato juice and 4 ounces cold water. Bring to boil, then simmer covered 10 to 12 minutes. When fish appears cooked whisk in 1 teaspoon olive oil and basil chiffonade. Split roulade along natural divide and serve sole roulade with olive past, roast peppers and capers.

OLIVE PASTE

Steps:

• In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.

BLACK OLIVE TAPENADE

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.

BLACK OLIVE AND CAPER PASTE

Steps:

• Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.).