Guest guest Posted March 24, 2009 Report 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
Guest guest Posted March 25, 2009 Report 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
Guest guest Posted March 26, 2009 Report 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
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