So simple to make, I'm almost ashamed to admit it. Full of natural umami, it is a great ingredient to use in a variety of dishes.
I like to spread some over my homemade pizza base, before I add the passata di pomodoro. Also lovely on bruschetta, a spoonful in your pasta, as a seasoning for soups, salad dressings ....
ingredients
300 grs pitted green olives
1 tin anchovy fillets
3 cloves of garlic, peeled
2 small chillies
2 tbsp extra virgin olive oil
preparation
Put everything, but the olive oil, in a measuring jug.
With your hand blender, blend until you get a smooth-ish paste.
Lastly stir in the olive oil.
You can store in a glass jar with screw top lid in the fridge for about a week. Pour some olive oil over to seal off.
Eh ?
Of course you can use your food processor! What a question ! ;o) Pestle and mortar should also do the trick. Heck, you could even use a chopping board and sharp knife.
Patricia xxx...x
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