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 drown it in their martini cocktails, but for me olive is a fruit full of Mediterranean chic. It evokes memories of unforgettable sun-soaked Summer vacations and inspires culinary creativity.
In this recipe I used beautiful organic raw Nyons black olives and green olives from Spain. If you cannot get raw olives, use any olives that were marinaded in herbs, but not pasteurized. You might find a very good selection at a Greek or Italian grocer.
Ingredients:
- 1 cup mixed olives
- 3 garlic cloves
- 2-3 Tbsp capers
- 1/2 tsp dried organic herbs: thyme, rosemary, oregano
- pinch Celtic sea salt to taste, if necessary
- freshly ground black pepper, to taste
- 1-2 Tbsp virgin olive oil
- 2-3 prunes or dried figs, optional
Method:
- If your olives still have pits, remove them with a pit remover.
- Place olives in a food processor. Add garlic cloves, capers and prunes or figs, if using. Process for a few seconds.
- Add herbs, salt, if using, and black pepper. Process again.
- Transfer the olive paste into a bowl. Add olive oil. Mix well. You should receive a wonderfully creamy and fragrant tapenade. Leave it slightly chunky, if you prefer.
- Serve on raw herbed crackers, with raw milk goat cheese or any raw vegan nut cheese, or as a dip with a platter of raw root vegetable. Enjoy it in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2013