Thick olive sauce is a remarkable Provencal dish, widely used for making sandwiches, toasts, as a dip for vegetables, or even for stuffing stuffing. Having tried sandwiches with olive paste for the first time, I was very pleased and interested - the tapenade recipe turned out to be simple, although some ingredients are quite rare, but you can buy them.

Tapenade olive paste (sometimes tapenade) is prepared without heat treatment from olives, capers, anchovy fillets, with the addition of garlic, spices, olive oil. They write that such an olive snack owes its name to the Provencal name of capers - tapena. The first mention of the recipe dates back to the late 19th century, although olive paste is common in almost all Mediterranean cuisines.

In the old recipes, capers were in the first place - the young flower buds of a shrub that grows throughout southern Europe. Usually, capers are salted or pickled. In modern cooking, olives are put in the first place and, often, the term olive paste is used. And the recipes are often simplified and adapted to specific conditions and the availability of ingredients.

Olive tapenade can be made from black and green fruits or a mixture of both. Natural black olives make up the majority of the sauce and are blended with common and snack-specific ingredients. Green olives, in addition to the usual ingredients, can be mixed with pine nuts, grated almonds, and even the presence of capers is not always necessary.

An important ingredient in tapenade sauce is salted or oil-canned anchovies. The meat of anchovies is very fatty and only a few fillets are enough for the sauce to clearly taste them.

The fruits of the olive tree are olives or olives, one of the oldest foods grown by humans. Fruits, olive (Provencal) oil are used for food. The seeds are used as a combustible raw material, olive oil is used in cosmetology and it seems that it is everywhere. Basically, tapenada is a concentrated snack made from olives - oil and fruits, with the addition of capers, spices, etc.

Tapenade. Step by step recipe

Ingredients (6-8 servings)

• Black olives 200 gr
• Fillet of anchovies 2-3 pcs
• Capers 1 tbsp l.
• Garlic 1 clove
• Fresh hot peppers 0.5 pcs
• Lemon juice to taste
• Olive oil to taste
• Spice salt
• Bread, herbs, olives, cream cheese, hot peppers to serve

1. Optionally, it is fashionable to make tapenade sauce from any olives. It is important that they are natural, without preservatives and dyes. Few people thought that the monochromatic deep black color of olives is almost certainly due to the so-called "oxidation" of green olives in caustic soda and ferrous gluconate - removal of bitterness and color. Now you can buy good olives "by weight". "Black" olives will be in color - brown, spotted, brown, purple, but not black.

   Pitted olives

2. Anchovy fillets, although rare, are quite real to buy. Often anchovies are replaced with herring fish - salted sprat, herring and other species. This is not entirely correct, but at least allows you to use a close product for the recipe. Salted capers are a common product sold in small jars. Do not take very large capers - they are coarser and harder to grind.

   Anchovy fillet, lemon, capers, pepper and garlic

3. Olives must be pitted. This is not difficult. In most cases, it is enough to press down on the fruit of the olive so that the pit literally jumps out.
   If you press the olive and "roll" your palm on the table, the bone is perfectly separated from the pulp. In the most difficult case, the pulp can be simply cut from the bone with a knife. Fold the olive pulp into a small bowl.

   Extract pits from olives

4. As I said, the recipe for olive tapenade involves carefully grinding all the ingredients. To do this, you can use a stationary or hand blender. Or, if you have experience, you can grind all the components with a knife. But it is faster and more convenient with a blender. Without haste, grind the pulp of the olives with a blender at low speed - gently, splashes can fly.
5. In the meantime, remove a few anchovy fillets and chop finely with a knife. Rinse the capers thoroughly from the brine and dry. It is better to rinse several times, wringing out the liquid. Peel a clove of garlic and a small hot pepper, or half a pepper, if desired. Chop the garlic and pepper. Add the anchovy fillet, capers, garlic and pepper to the olives.

   Add capers, anchovies, garlic and peppers to the olives and chop

6. Continue grinding everything together until smooth. Salt the tapenade sauce to taste, but not much. Add 1-2 tbsp. l. lemon juice - to taste, stir and add 1-2 tsp. the best olive oil and mix well again. More olive oil can be added if desired, but the olive paste should not flow freely from the container. The consistency of the sauce should be close to.

   

   Tapenada - olive and caper sauce

7. The actual olive paste is ready and can already be served as a dip or an addition to Italian pasta. Can be prepared with olive paste as a separate snack. Lightly fry a few slices of bread in a grill pan without oil. After browning, the toasted bread should cool to room temperature.

Recipe Olive Paste

Compound:

Pitted green olives 1 jar (300-350 ml or net weight of olives 90-100 g)
Unrefined vegetable oil 40 ml (2 tablespoons) (preferably cold-pressed olive)
1/2 tablespoon lemon juice (optional)
A pinch of salt (if your olives are very salty, then less or no need to add)
Ground black pepper pinch

Cooking time:

5 minutes

Step 1 Preparation

Open a jar of green olives. Drain all liquid

Transfer the olives to a blender. Add unrefined vegetable oil (preferably olive oil), squeeze out the lemon juice (be sure to remove the seeds), add ground black pepper (I like spicy, so I added 1/2 teaspoon). If your olives are not salted or lightly salted, add more salt. Grind everything thoroughly in a blender until smooth.

In terms of density, you should get a paste like thick sour cream.

Our olive paste or green olives, olive oil, lemon juice and black pepper are ready. Transfer to a saucepan and serve.

Bon Appetit!

Olive paste (olive sauce) can be used as a topping on bread (spread on

You know, I have always loved olives, but only after moving to Greece, I realized that the olives that I ate in Ukraine did not taste at all of the same taste as those produced and sold in Greece. First of all, Greek olives are usually soaked in salted water, so they taste salty, and they add various seasonings to the brine that change the taste of the olives. Now I marinate the olives myself, but before I bought them in the store.

I also really fell in love with the olive paste, which the Cretans use for sandwiches, as a spread. I ate this paste from both green olives and ripe olives. I like the ripe ones more. But these pastas in the store are expensive, although making such a pasta yourself is as easy as shelling pears. Not only do I prepare olive paste myself, I am already experimenting with its ingredients.

Today I will offer you my own version of olive sandwich pasta, it differs from the classic only by the addition of sun-dried tomatoes, which add sourness to the pasta.

Let's prepare all the ingredients. By the way, you can immediately double the amount of ingredients, because such a sandwich paste can be stored well and for a long time in the refrigerator.

Remove the pitted olives from the jar and let the liquid drain. Transfer the olives to a blender bowl.

Add to the olives a couple of halves of sun-dried tomatoes in oil, they should be soft.

Punch all the ingredients into a smooth paste. We don't really like mashed pasta at all, so I didn't grind it too much.

Now pour in some lemon juice.

Add olive oil and mix well again.

If your olives are unsalted, then salt the pasta to taste.

Olive sandwich paste is ready!

A delicious sandwich with olive spread and tea and coffee for breakfast ... delicious!

Transfer the remaining sandwich paste to a clean jar, close the lid and store in the refrigerator.

Bon Appetit!

Olive pasta is a delicious and versatile dish that complements various recipes for healthy snacks, salads and hot dishes. In this article, we will tell you about the different ways to use this original and healthy ingredient.

What is olive paste?

It is a mixture of crushed green and black olives mixed with oil from the same fruits. This combination provides the product with a delicate, uniform consistency. Thanks to this, it is convenient to spread it on bread and other products, mix with various compositions and add to the preparation of many dishes from cuisines from all over the world.

Olive paste is used as:

• dressings for salad or pasta;
• sauce for hot and cold snacks;
• spread for vegetables, chips and bread;
• an additional ingredient for sauces.

Olive pasta salads

Olive paste perfectly complements various salads:

1. Tomato, mozzarella and basil... A common Italian dish can be cooked not only with oil, but also with olive paste. It makes caprese more nutritious and unusual.
2. The vinaigrette... This simple and beloved by many salad becomes several times more interesting if it replaces vegetable oil with olive paste.
3. With chicken breast, eggs and herbs. The pasta goes well with poultry meat. Moreover, the dressing is suitable for both cold and warm salad.

It can also be added to simple vegetable salads if you don't have a weight loss goal. The paste will make them more nutritious.

Cold snacks

Season with olive paste:

• toast with avocado and red pepper;
• vegetable chips;
• sandwiches with vegetables or cheese;
• cheese plate.

Also, olive paste is in harmony with cottage cheese and omelet.

Hot meals

Add the paste to:

• puttanesca pasta (in tandem with tomato sauce);
• spaghetti al dente (this dish goes well with red wine);
• pizza (mix pasta with any filling to diversify the familiar taste, use as an alternative to mayonnaise where it is used);
• fish, steak or grilled vegetables (use the seasoning when the dish is ready, the resulting result will pleasantly surprise you);
• an ear of corn (just before baking);
• stuffed mushrooms (before placing in the oven);
• crostini (this makes a very elegant hot appetizer for a dinner party);
• chicken breast (brush it with paste before sending to the pan);
• lasagna (this is how you get to know the new sound of a well-known classic).

It can also be added to dough to make delicious bread. Improvise in the kitchen - it's very easy with a jar of olive pasta!

Sauces and spreads

Make pasta-based sauces such as:

1. Aioli. This is a popular combination in Mediterranean cuisine, which is obtained from a mixture of olive oil and mayonnaise. It is best to use homemade mayonnaise, which has a completely natural composition and a bright, rich taste. This sauce is best used to season hot and cold poultry sandwiches, as well as vegetable salads and fresh rolls.
2. Olive paste in oil. If you mix it with butter from the same fruits, you get a very unusual spread. Its nontriviality lies in its two-phase consistency: the oil will go up, and the paste will remain down.
3. Pasta combined with hummus. A very healthy and tasty treat that can be spread on black or white bread, yeast-free bread and vegetable chips.

Having a jar of any of these sauces in the fridge provides yourself with a versatile addition that spices up many dishes.

Olive paste for a quick and healthy snack

Also, a container of olive paste or its mixture with other sauces and spreads will greatly help you out during a long day away from home. Just bring some sliced ​​bread or boiled chicken eggs with you for a few nutritious snacks, avoiding unhealthy fast food and other quick lunches and snacks.

In our online store you can use a completely natural composition. We offer competitive prices and organize the delivery of orders in St. Petersburg and the Leningrad region. If you have any questions, please contact our consultant in the online chat or by phone

Bruschetta, i.e. croutons with a spread of something is a wonderful dish - simple, quick, tasty and at the same time not yet boring for most of us.

Many people know and love this appetizer with tomatoes, but I like another bruschetta filling - olive paste. It is nourishing, spicy, very spicy in taste and cooks faster than bruschetta with tomatoes. With the right bread available, this bruschetta recipe works for lax days of fasting and vegetarian cuisine.

The ingredients for bruschetta with olive paste are absolutely elementary: for 6 servings, you need, respectively, six pieces of bread or ready-made white croutons, about 170 g of pitted olives, one spoonful of olive oil, a clove of garlic and possibly salt (this depends on the taste of the olives).

If a ceremonial serving is supposed, then let's set aside for it a couple of olives and about a third of a clove of garlic. Chop the olives into rings and finely chop the garlic.

Most of the olives and garlic, which makes sense to cut into quarters, are chopped together with olive oil using a blender, chopper or any other device you are accustomed to into such a paste with the consistency of mashed potatoes. Its consistency can be adjusted with olive oil or olive pickle.

The olive paste is ready, business - for five minutes! Now it remains to put it on crackers or toast.

Well, for beauty, bruschetta with olive paste can be decorated with a couple of olive rings and chopped garlic.

A note to the hostess: for a ceremonial serving, it is more convenient to decorate bruschetta not by the piece, but to all the camp - to put it directly on the dish on which the serving will be made, more densely to each other and sprinkle everything together, as it were.

Bon Appetit!