16 Feb

Kalamata olive paste

Recipe by Dimitra Stais,

Preparation Time : 10 minutes
Make about 160g (2/3 cup)

* 100g large kalamata olives, pitted
* 2 tbs extra virgin olive oil
* 1 tbs drained capers
* 1 green shallot, trimmed, chopped
* 1 garlic clove, roughly chopped

Place the olives, oil, capers, green shallot and garlic in a blender, and blend, scraping down the side of the blender with a spatula when necessary, until a paste forms.
Spoon into a small airtight container. Place in the fridge until required.

Notes & tips
This olive paste will keep in an airtight container in the fridge for up to 5 days. The paste can also be served with barbecued octopus, grilled fish, or chargrilled steaks. Either of the pastes can be swirled through minestrone soup for extra flavour. You will need 80g of olive flesh for this recipe.

Semi-dried tomato paste: Replace the kalamata olives with 200g drained semi-dried tomatoes in step 1. This semi-dried tomato paste teams well with grilled chicken and barbecued vegetables.

[Source] Click here

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