Eating black olive paste
Store in a jar in the refrigerator and it will last for about 10 days. It's delicious, has a fragrant nutty aroma, and is easy to make, so please give it a try
How to make it
1
Chop all of A into small pieces
2
First, add the garlic from [1] to the olive oil and heat. When the garlic starts to boil, add the remaining [1] and simmer
3
Simmer for about 10 minutes until the water has evaporated a little, then add the Italian parsley, salt and black pepper and it's done
4
Serve on toasted melba toast
5
It also works well as a dip for vegetables, fish, meat and pasta sauces
material
-
[A]
- Pitted Black Olives
- 50g
-
- Salted
- 40g
-
- pine nuts
- 20g
-
- walnut
- 15g
-
- garlic
- 15g
-
- capers
- 15g
-
- Anchovies
- 8g
-
- Sakura Shrimp
- 8g
-
- Red chili pepper
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin - 100cc
-
Olive Oil
-
- Italian parsley
- 5g
-
- salt
- Small amount
-
- Black pepper
- Small amount
-
- Melba toast
- Appropriate amount
[PR]
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