Olive pesto cream
Pesto di olive nere
This olive pesto cream or tapenade is completely irresistible and much better than anything you can buy readymade.
Industrialized pitted olives have a metallic, chemical taste, and I only ever buy them by mistake. When that happens I cover up my mistake by making an olive pesto, which is completely irresistible and much better than anything you can buy readymade. Serve it with grissini, crackers or on small toasts as a Tuscan crostini or baked in puff pastry as ‘sfogliatine’. You could also alternate between olive pesto cream and broccoli and apricot pesto to get a wider range of flavours. It’s great.