Green Olive And Anchovy Puree Recipes

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Steps:

• Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

GREEN OLIVE AND ANCHOVY PUREE

Steps:

• In a food processor, pulse the cup of parsley leaves until finely chopped.
• Add the olives, pimientos, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper and process until minced.
• Add the cream cheese and process until smooth.
• Transfer to a serving bowl and garnish, if desired with parsley springs.

GREEN-OLIVE AND CAPER TAPENADE

Steps:

• In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

TUNA, OLIVE AND ANCHOVY SALAD

Steps:

• Before starting, remove the anchovies from the oil they come in and marinade in balsamic vinegar for 1hr minimum. Try to remove as much oil as possible. I buy a 100g jar of anchovies in olive oil, drain, and replace the oil with vinegar. Store this in the fridge for on demand de-salted marinated anchovies
• Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy.
• Whilst the pasta cooks, drain olives if tinned, and cut them in half.
• Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.
• Trim the spring onion, removing as little as possible of the root (white) end, and most of the 'leaf' end. Finely mince this, and the garlic.
• Remove the anchovy from vinegar, and mince very finely.
• Rince the green been and the lettice, and roughly chop.
• When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.
• Combine all ingredients.
• Stir well and season.
• Enjoy!

GREEN OLIVE TAPENADE

Steps:

• Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.