The French say tapenade, the Italian's call it Olivata. Call it what you will, either which way it is so easy to make and so yummy to eat. This is typically served during 'apertivo' time in Tuscany and is the perfect snack with a nice glass of Chianti wine. It is also common to order a plate of "crostini misti" (mixed crusty bread) and for Olivata to be one of the toppings. Once bottled top with some good quality Italian extra virgin olive oil and keep in a dark space to preserve the life of the olivata.
What you need:
One kilo of oil-cured olives
1/2 cup of Italian extra virgin olive oil
Two gloves of garlic
One sprig of rosemary
Salt to taste
How to make:
1: Simply place the olives, rosemary, garlic and salt in a mixer and gradually add the olive oil
2: Blend until you get the desired consistency
3: Place in sterilized glass jars and top each jar with olive oil
4: Serve with warm crusty bread
Buon Apetito
I made this today!!!
ReplyDeleteBoth the one Kara made and the one that I made today, need some time to sit. It's much better after 2 days when the garlic has lost some of its bitterness, and all of the flavors meld together.
It's really nice to have though, as I put it on bread with stracchino or with tomatoes.