Friday, November 16, 2007

Black Olive Paste

I have been making this dip for about twenty years - it is simplicity itself. Though it takes no time at all you end up with a really beautiful bowl of dip. A deep oily black flecked with tiny bits of green herbs you essentially can't go wrong with making this. Just remember to err on the side of generosity as you add the herbs.

Perfect with drinks, it's a good one to have up your sleeve as xmas approaches. It's a star at parties.

Black Olive Paste

200g black olives, pitted (you can cheat and buy them ready stoned)
1 clove garlic, peeled and roughly chopped
Mix of green herbs including parsley, thyme, rosemary and basil
Fresh ground black pepper
A little olive oil to loosen the mix - or basil oil if you have some

Put everything into a blender or a bowl and use a stick blender. Whizz the mix, adding some oil to make it amalgamate, until everything is roughly chopped.

That's it. Sooooooooooooooooooo easy
It will live happily in the fridge, covered, for weeks. It is wonderful partnered with celery and peeled carrot batons and also nice with hard cheeses as part of a cheese platter. You can cook with it too - makes a great stuffing for chicken breasts or lamb. Adding a small chilli would give it a sparkly heat.

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