WHB #132: Olive Spread


The 132nd edition of Weekend Herb Blogging is hosted by Laurie from Mediterranean Cooking in Alaska.

My herb garden is doing well until now. Thanks to tons of snail granules my tarragon isn’t gone and is still growing between the Mediterranean herbs, rosemary, thyme and majoram.

Kräutergarten

I used thyme and rosemary to made a Provençal dish: Tapenade. Enjoy the spread on a fresh baked bread on a sunny day on the terrace like us.

Olive Spread

Olive Spread

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Olive Spread – Olive paste
Categories: Spread
Yield: 200 G

Ingredients

50 grams   Anchovies in oil
50 grams   Capers
1 small   Sprig thyme
1 small   Sprig rosemary
1 clove   Garlic, minced
100 grams   Black olives, pitted
      Pepper
2-3 tablesp.   Olive oil

Source

  Kreativküche 5/2008
  Edited *RK* 05/08/2008 by
  Ulrike Westphal

Directions

1 . Rinse with anchovies and capers in a with hot waterand drain. Tear off the leaves from thyme and rosemary.

2. In a food processor mix olives, anchovies, capers, garlic und herbs to a smooth paste. Season with pepper and add olive oil by tablespoons.

In a jar covered with olive oil the paste can be stored in the fridge up to 4 weeks.

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9 thoughts on “WHB #132: Olive Spread

  1. Laurie Constantino (Gast)

    Herby tapenade is absolutely delicious, and freshly baked bread would make it doubly delicious. Thanks for entering this in WHB.

    Antworten
  2. Kalyn (Gast)

    Lovely!
    I love seeing your garden. I know what you mean about the snails! I’m starting to see them everywhere in my own garden. The tapenade sounds delicious!

    Antworten
  3. Dandu at www.tomatengruen.at

    Very nice slices. Made for a sunny late afternoonsnack and a glass of winw. White and cool I would prefer…

    Antworten
  4. katie (Gast)

    Thyme for Cooking, the Blog
    Your herbs look healthy!
    The snails never bother my tarragon, but they destroy my basil – if I don’t use the little blue pellets!

    Antworten

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