Black Olive And Caper Paste Recipes

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
• Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

PASTA PUTTANESCA RECIPE WITH GARLIC, BLACK OLIVES AND CAPERS

Steps:

• NEAPOLITAN VERSION (traditionally vegan)First, rinse and soak capers.
• Now, Peel and crush the cloves of garlic, then saute them in the olive oil until pale golden.
• After that, add the tomatoes puree, and cook 15 minutes over low heat.
• Add the capers and olives, and cook the sauce 5 mins more.
• Add table salt as needed.
• Salt 5 quarters of water with rock salt, then cook the pasta and raise it "al dente".
• Finally, Toss the pasta with Puttanesca sauce and serve.ROMAN VERSIONRinse and soak salted anchovies and capers into different bowls. If anchovies are preserved in oil and capers in vinegar, just rinse and soak the capers.
• Peel and crush the cloves of garlic, then sauté them in the olive oil until pale golden.
• Now, add the anchovies and stir-fry them a couple of minutes, then raise the flame and baste with white wine. Stir-fry the sauce until creamy.
• After that, add the tomatoes puree and oregano, and cook 15 minutes over low heat.
• Now, add the capers and olives, and cook 5 mins more.
• Salt 5 quarters of water with rock salt, then cook the pasta and raise it "al dente".
• Finally, toss the pasta with Puttanesca sauce, then serve completing with a sprinkle of grated Pecorino Romano.

BLACK OLIVE TAPENADE

Steps:

• Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE

Steps:

• Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
• Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.

EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)

Steps:

• Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
• Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
• Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
• Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.

BLACK OLIVE PASTA SAUCE.

Steps:

• Heat the oil in a deep pan, and add the garlic and chili and cook over a medium heat until they are a golden colour.
• Peel the tomatoes and chop roughly, add these to the pan, and season with the salt and pepper, cook over a low heat for about 20 minutes or until the sauce thickens.
• Before serving add the capers, olives and parsley.
• Serve with cooked pasta.

BLACK OLIVE TAPENADE WITH GARLIC, CAPERS, AND ANCHOVIES RECIPE

Steps:

• If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
• If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

BLACK OLIVE AND CAPER PASTE

Steps:

• Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.).

EASY BLACK OLIVE TAPENADE

Steps:

• Add sliced black olives, kalamata olives, capers, garlic, anchovies, lemon juice, parsley and olive olive to the bowl of a food processor
• Blitz for 5 seconds to chop and combine
• Transfer tapenade to a serving bowl
• Serve with toast points

SOLE ROULADE WITH BLACK OLIVE PASTE, ROAST PEPPER, CAPERS AND BASIL

Steps:

• Roast 2 lightly oiled and seasoned red peppers in a saute pan on the bottom of a 400 degree oven. Turn every few minutes until all sides are fairly charred, about 12 minutes. Place peppers in a plastic bag to loosen skin. When cool, peel and discard stem and seeds. Cut into sections about 4 inches by 1 1/2 inches. Place each sole filet, whiter side down on, on cutting board. Cover with double layered plastic wrap and pound lightly with the smooth side of a mallet or heavy knife to thin out fish some without tearing it. Spread black olive paste lightly onto each filet, and lay down one red pepper strip per filet. Roll each filet fairly tight from thin end (tail) to head (thicker end). Season roulades and poach in 2 ounces white wine, juice and strips of zest of one lemon, capers, tomato juice and 4 ounces cold water. Bring to boil, then simmer covered 10 to 12 minutes. When fish appears cooked whisk in 1 teaspoon olive oil and basil chiffonade. Split roulade along natural divide and serve sole roulade with olive past, roast peppers and capers.