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.
Ingredients
200 g black pitted olives
2 marinated anchovies
1 tbsp capers
50 ml olive oil (or more)
1 tbsp lemon juice
1 small dried chili
1 clove garlic
Fresh rosemary, thyme and salvia (or 1 tsp of each dried)
Salt and pepper
Preparation
Peel garlic and remove the stems from the herbs.
Blend all the ingredients to a smooth paste
Add salt and pepper to taste.
Serve the black olive pesto cream with taralli, foccacia or grissini as an antipasti snack.
Other snack recipes like this olive pesto cream
Here the olive pesto cream has been served on a friselle.
Olive pesto? I’m salivating. I want this for lunch!
Black olive pesto – never heard of that. Sounds delish!