Friday, December 30, 2011

Italian Black Olives Apetizer

After harvesting the olives for the oil, let some black olives in glass jars with coarse salt .Wash them  after a month, mix with a little olive oil and store. We can then serve by themselves or in various recipes . 
Crostini di Olive Nere
150g pitted black olives 
40g butter
2 spoons breadcrumbs
½ lemon
1 spoonful oil
Salt and pepper 
Leave the butter to soften at room temperature. Chop the olives with the “mezzaluna”(Italian chopper).Add  a spoonful of grated lemon peel   to the olive paste. Squeeze the lemon and mix it with the olive paste. Then add the breadcrumbs, one spoonful of oil and the butter. Season with a pinch of salt and some pepper.Mix thoroughly and form into a salami. 
Wrap in aluminium foil and place it in the refrigerator for approximately 3 hours. Serve the olive paste spread on  slices of bread.

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