An olive paste

Submitted by enr on 12 Feb 2012
200 g pitted black olives
1 tbsp olive oil or sunflower oil
An olive paste
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Olives and olive oil are placed in a deep dish and Strain. Eat with toast.
Very easy
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12 Feb 2012


Zori, is there a way to keep the paste for a long time and how? Or should immediately be consumed?

I have finished buying the store and lasts a long time in the refrigerator. I guess for the sake of security you to natapchesh tightly in a jar or box and submerge it with oil or olive oil. Using the latter often in the preparation of various salads with cheese or cottage cheese, and Zori as indicated on toast - paint toast of baguette with olive oil, rub them with a clove of garlic and place of this paste - formed the perfect appetizer.

to me ends pretty quickly, but at least a week certainly withstand without altering the taste and color

Thank you both for the reply. From now imagine dinner toast rubbed with garlic paste and 1 cup of hot tea!

olive paste or -TAPENADA .. :) It is very tasty, and we very much love olives. Sometimes put a little mustard or garlic directly inside, but it's a matter of taste .. :) :)

Ina, in this cold weather and other than tea goes to them :). It is very tasty indeed! I have not thought about mustard, it will become even more spicy.

Vesi, tapenade is always with capers, the word itself means tapenos capers;) In the olive paste I always put pinievi nuts and garlic, and not without reservation. Holds are covered with olive and lasting for months. Use it, and spice, and spreads on toast. Olives with pine nuts

Маслини with pine nuts

That's Rally, you're right, but generally the olive paste and tapenade say. But really, really original tapenade with capers and anchovies .. :) blending olives with olive oil and garlic are like basis .. :)