When I think of olives I am immediately transported to the South of Europe. I think of tapas' bars in Madrid, small side walk taverns in Greece, Tuscan villages or a Provencal farmers' markets. Olive might be the most uninspiring fruit to some people who decide to drawn it in their martinis, but for me it is full of Mediterranean chic. It evokes memories of unforgettable sun-soaked Summer vacations and inspires culinary creativity.
- 1 cup mixed olives (pick those that were marinaded in herbs, but not pasteurized)
- 3 garlic cloves
- 1 tsp capers (optional)
- 1/2 tsp dried organic herbs: thyme, rosemary, oregano
- kosher salt
- freshly ground black pepper
- 1-2 Tbsp virgin olive oil
- If your olives still have pits, remove them with a pit remover.
- Place olives in a food processor. Add garlic clove and capers. Process for a few seconds.
- Add herbs, salt and pepper. Process again.
- Transfer the olive paste into a bowl. Add olive oil. Mix well. You should receive a wonderfully creamy and fragrant tepanade.
- Serve on raw herbed crackers, with raw milk goat cheese or as a dip. Enjoy in good company!
In radiant health - passionately raw - Dominique
Upper image source here