in Italy

Green olive paste

updated

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Ingredients for 6 servings:

  • 50 g pine nuts
  • 2 anchovy fillets
  • 1 small bunch of parsley, flat
  • 1 small bunch of basil
  • 200 g green olives, pitted
  • 75 g butter
  • Pepper, freshly ground black
  • 2 pieces of ciabatta or flûte

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Toast the pine nuts in a pan without fat until light brown and let cool. Briefly rinse the anchovy fillets under cold water and pat dry. Pluck the parsley leaves and roughly chop them along with the basil leaves, pine nuts, olives, and anchovy fillets. Now add everything to a blender, blend until smooth with the butter, and season with pepper. Slice the ciabatta or flute and toast. Spread the cream on top or serve alongside.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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